Potato Croquettes Recipe
Ingredients
| 4 medium-sized potatoes, washed, pared, cut up, cooked, and drained | ||
| Egg | 1 , Well beaten | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Parsley | 2 Tablespoon, finely chopped | |
| Parmesan cheese | 1 Tablespoon, shredded | |
| Onion | 2 Teaspoon, chopped | |
| Salt | 1 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 cup fine dry crumbs | ||
| 1 egg, slightly beaten | ||
| Milk | 1 Tablespoon | |
| Fat 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.
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.
Chef
