In order to make the Best Homemade Italian Potato Croquettes, you need to use
a mealy potato that becomes dry and fluffy when it is cooked.
Not exact matches
Sweet
potatoes can be grouped into two different categories depending upon the texture they have when cooked: some are firm, dry, and
mealy, while others are soft and moist.
By contrast, high - starch (
mealy or floury) baking
potatoes, also called russets, break down more readily, yielding light and fluffy mashed
potatoes (or, with a little more milk and butter, smooth and creamy).
Use firm - textured
potatoes, rather than
mealy ones, for best results.
Freezing turns them
mealy, and no amount of oil or salt can make them taste like the fresh - cut
potatoes that are standard issue at some burger joints now.
For instance, fast - food restaurants demand a
potato type (such as Russets) that has a particular size and shape, cuts well into French fries and holds together when deep - fried, but has a
mealy, floury texture on the inside.
Sweet
potatoes can be grouped into two different categories depending upon the texture they have when cooked: some are firm, dry, and
mealy, while others are soft and moist.