You are here

Potato Croquettes

Charles.Durand's picture
Ingredients
  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
  Salt 1 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Fine dry breadcrumbs 1 Cup (16 tbs)
  Egg 1 , slightly beaten
  Milk 1 Tablespoon
  Fat 2 Cup (32 tbs) (For Deep Frying, Heated To 365° F)
Directions

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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Vegetable

Rate It

Your rating: None
3.97059
Average: 4 (17 votes)