Peel the potatoes and press them through a potato press. Alternatively, mash them finely with a potato masher.

Separate the eggs, add the egg yolks to the potatoes, and place the egg whites into an airtight container.

Mix in the potato starch, melted butter, salt, white pepper, and nutmeg to the potatoes, being careful not to overwork the mixture.

Take a handful of dough and shape it into about a 1-inch-diameter rope. If the dough is too sticky or doesn’t allow you to shape a roll, add more potato starch to the dough.

Cut the rope into 2-inch-long pieces and place the pieces into a lightly greased casserole pan. Alternatively, you can add the potato dough to a large piping bag and cut the tip of the piping bag so you can pipe a 1-inch-diameter rope. Instead of these little logs, you can also shape small balls, about 1-inch in diameter.

Place the kroketten in the freezer for about 15–20 minutes. This will make breading much easier.

In the meantime, add the egg whites plus one whole egg to a deep plate, flour to another deep plate, and breadcrumbs to a third deep plate.

The kroketten will be breaded like a schnitzel. Add the krokette first into the flour, then into the egg mixture, and lastly into the breadcrumbs. This works best if you use the old trusty "dry-hand–wet-hand" method that I explain in this German schnitzel recipe.

After all of the kroketten have been breaded, return them to the freezer while heating the oil to around 350 °F.

Using a slotted spoon, carefully lower the kroketten into the oil and fry until golden brown. If you don´t have a thermometer to test the temperature of the oil, you can use a wooden skewer or cooking spoon to test the temperature. Stick the end of the skewer or spoon into the oil; if you can see small bubbles around the shaft, the oil is ready to fry your food. (See the video for reference.)

Then remove them with the slotted spoon and place them onto a plate lined with paper kitchen towels.