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Kartoffelkroketten

Außen knusprig und innen weich: Diese Kartoffelkroketten werden mit Käse, Muskatnuss und schwarzem Pfeffer verfeinert. Leicht paniert und in der Heißluftfritteuse goldbraun gebacken, sind sie ein einfacher und leckerer Snack oder eine ideale Beilage.

Zubereitungszeit:
20 min
Ruhezeit:
30 min
Zubereitung:
20 min
Personen:
4
Schwierigkeitsgrad:
Easy
Gang:
Ernährungsform:

Zutaten

100 g Rote Kartoffeln
30 g Eigelb
100 g Parmesan
Muskatnuss, nach Geschmack
Pfeffer, nach Geschmack
Salz, nach Geschmack
Paniermehl, nach Geschmack

Zubereitung

1

Den Backofen mit eingesetztem Air-Fry-Blech vorheizen.

Die Kartoffeln ungeschält waschen und anschließend 15–20 Minuten in kochendem Salzwasser garen. Danach kurz abkühlen lassen und schälen.

Die Eigelbe in einer Schüssel mit Salz, Pfeffer, Muskatnuss und geriebenem Käse verquirlen.

2

Mit einem Esslöffel Portionen von etwa 35 g abnehmen und zu kleinen Rollen formen. Diese zunächst im verquirlten Ei und anschließend im Paniermehl wenden.

Leicht mit Öl beträufeln und die Kroketten für 30 Minuten in den Gefrierschrank geben.

Anschließend auf das Air-Fry-Blech legen und in den Backofen schieben.

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