|Potatoes||4 Medium, washed, pared, cut up, cooked and drained|
|Egg||1 , well beaten|
|Butter/Margarine||3 Tablespoon, melted|
|Shredded parmesan cheese||1 Tablespoon|
|Chopped onion||2 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Fine dry breadcrumbs||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
|Fat||2 Cup (32 tbs) (For Deep Frying, Heated To 365° F)|
Using a potato masher, food mill, or ricer, thoroughly mash potatoes in a bowl or rice them into a bowl.
Whip in 1 egg, melted butter, parsley, Parmesan cheese, and onion and a mixture of salt, mono-sodium glutamate, and pepper.
Continue whipping until mixture is fluffy.
Chill at least 1 hour.
Allowing 1/4 cup mixture for each croquette, shape mixture into balls, cylinders, or cones.
Roll croquettes in bread crumbs and dip into a mixture of egg and milk.
Roll again in bread crumbs.
Fry croquettes only one layer at a time and avoid crowding.
Turn when underside is lightly browned and brown other side.
Remove with slotted spoon and drain on absorbent paper.