Ingredients: |
Ingredients: 4 cups un-buttered mashed potatoes, made from peeled potatoes* or “instant” potato flakes
1 egg yolk, beaten
2 Tablespoons fresh parsley, minced
Salt and pepper to taste
Optional flavorings: one 1/2 cup grated Parmesan or Romano cheese; a pinch of cayenne pepper
1/2 cup all-purpose flour (or a gluten-free substitute)
1 whole egg, beaten with 1 Tablespoon water
1 cup dried bread crumbs (can use gluten-free crumbs)
Vegetable oil
*2 pounds of potatoes will give you approximately 4 cups of mashed potatoes
Special equipment – 3 pie plates; a heavy-bottomed sauce pan that will hold at least 1 quart; a candy thermometer; a sheet of waxed paper
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Directions: |
Directions:1. The mashed potatoes – Add the beaten egg yolk and minced parsley to the mashed potatoes; mix well. Stir in other flavorings, too, if you are using them.
2. Set up an “assembly-line” - Line up 3 pie plates on your work-surface. Pour the flour into the first plate, the egg and water mixture into the second plate, and the breadcrumbs into the third plate.
3. Forming the croquettes – Take a fist-full of the mashed potato mixture, and roll it between your palms to create a fat cylinder, approximately 1 inch wide by 1 1/2- to 2-inches long.
4. Coating the croquettes – Roll each cylinder first in the flour, then the egg mixture, and finally, the bread crumbs. Set each appetizer on a sheet of waxed paper.
5. Frying the croquettes – In a heavy-bottomed sauce pan, pour the vegetable oil to a depth of 2 inches. Heat the oil to 350 degrees F. (A candy thermometer is helpful here.)
Do a test – carefully slip one croquette into the hot oil, and let it cook until it becomes crisp and brown on all sides — about one minute. Remove with a slotted spatula, and let drain on several layers of paper towels. Fry the remaining croquettes 2 or 3 at a time, and drain these, too, on paper towels.
Serving – Croquettes are deliciously crisp and creamy as is. But if you want a dipping sauce, consider arranging the appetizers around a small bowl of Dijon mustard. |
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Notes: |
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Notes: This was taken from website of Kevin Lee Jacobs, A Garden for the House (dot) com.
Kevin is an award-winning food, garden and lifestyle expert who lives in New York's Hudson Valley (zone 5-b) . His recipes have appeared in dozens of newspapers. He has contributed countless gardening articles to African Violet Magazine, Berkshire Home Style Magazine, and Garden Design Magazine.
Similar to a dish Mom (Olga Harmon) used to make once in awhile but I don't have her recipe!
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