Potato Croquettes Recipe
A truly magical recipe for Potato Croquettes not only looks nice but also tastes great! The goodness of Vegetable makes Potato Croquettes a healthy treat. A yummy Side Dish dish that I recommend to my friends is this recipe of Potato Croquettes. The Canadian Potato Croquettes is a delight to serve and enjoy. You must try this recipe.
Ingredients
4 medium-sized potatoes, washed, pared, cut up, cooked, and drained
1 egg, well beaten
3 tablespoons butter or margarine, melted
2 tablespoons finely chopped parsley
1 tablespoon shredded Parmesan cheese
2 teaspoons chopped onion
1 teaspoon salt
1/2 teaspoon monosodium glutamate
1/8 teaspoon pepper
1 cup fine dry crumbs
1 egg, slightly beaten
1 tablespoon milk
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.
