Potato Croquettes

🧂 Ingredients

• 2 ½ cups mashed potatoes

  (about 1¼ lbs of mashed Russet potatoes)
• 1 large egg
• 1 tablespoon parsley

  (fresh, chopped)
• ¼ teaspoon each, salt & pepper

  (to taste)
• ½ cup all-purpose flour
• 5 large eggs

  (beaten)
• 2 cups breadcrumbs

  (plain or seasoned breadcrumbs)
• frying oil

  (favorite neutral-flavored frying oil like canola oil or vegetable oil)

Instructions

• 1 In a large mixing bowl, thoroughly combine 2 ½ cups mashed potatoes, 1 large
  egg, 1 tablespoon parsley, and ¼ teaspoon each, salt & pepper.
• 2 Set up your dredging station by placing ½ cup all-purpose flour in a shallow
  dish or bowl, 5 large eggs that's beaten in a second shallow dish, and 2 cups
  breadcrumbs in a third shallow dish. Set the dishes next to each other in a row.
• 3 Grab a portion of the potato mixture (about a handful size) and shape it into a
  ball. Repeat until the potato mixture is gone.
• 4 Coat each ball in all-purpose flour. Then coat the croquette balls in the egg
  mixture, letting any excess drip off. Finally, roll the balls in the
  breadcrumbs. Repeat the dredging process a second time.
• 5 Transfer the coated potato croquettes onto a baking sheet or large serving plate
  that's coated with breadcrumbs. Place the croquettes into the refrigerator and
  chill for an hour.
• 6 When you are prepared to cook, heat a good amount of neutral-flavored frying oil
  over medium-heat heat in a frying pan.
• 7 Once the oil is hot, deep fry 2 to 3 croquettes at a time (or more, if there's
  room in the pan). Turn each one over carefully with tongs, then continue to fry
  until they are evenly crispy and browned on all sides. Transfer to a wire
  cooling rack over a paper towel-lined plate then repeat with the rest.
• 8 Serve immediately with your favorite dipping sauces.

Nutrition Info