1. Melt the butter in a saucepan over medium-high heat, then sweat the onions in the butter just until translucent (no browning). 2. Mix in the riced potatoes and chopped shrimp. 3. Remove from the heat and season to taste with salt, white pepper and the nutmeg. 4. Knead in the parsley, dill weed and milk until evenly distributed. Allow mixture to stand for 15 minutes for flavor to develop. 5. During the standing time, put the breadcrumbs and the beaten egg in two separate containers for dipping. If you only use one container for all the breadcrumbs, be sure to roll all the croquettes in the breadcrumbs dry before dipping them in the egg mixture and rerolling them in the breadcrumbs to avoid clumping. If you prefer, you can divide the breadcrumbs into two dishes instead (one for pre-egg, one for post-egg). 6. Heat the oil or shortening in a deep-fryer to 375 deg F. 7. Form the shrimp mixture into cork-shaped croquettes. Roll the croquettes in the breadcrumbs, then dip them in the beaten egg, then roll them in the breadcrumbs again. Deep-fry croquettes in batches for about 4 minutes per batch, or until uniformly golden. Drain them on paper towels briefly before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
