Potato Croquettes
Directions
- 1Boil russet potatoes until a fork or knife easily pierces them.
- 2Boil russet potatoes until a fork or knife easily pierces them.
- 3Boil russet potatoes until a fork or knife easily pierces them.
- 4Drain and let cool for 20-30 minutes.
- 5Drain and let cool for 20-30 minutes.
- 6Drain and let cool for 20-30 minutes.
- 7Mash potatoes, then add one whole egg, two egg yolks, two teaspoons of salt, black pepper, half a cup of fresh parsley, two tablespoons of minced garlic, a quarter cup of flour, and one cup of grated parmesan cheese.
- 8Mash potatoes, then add one whole egg, two egg yolks, two teaspoons of salt, black pepper, half a cup of fresh parsley, two tablespoons of minced garlic, a quarter cup of flour, and one cup of grated parmesan cheese.
- 9Mash potatoes, then add one whole egg, two egg yolks, two teaspoons of salt, black pepper, half a cup of fresh parsley, two tablespoons of minced garlic, a quarter cup of flour, and one cup of grated parmesan cheese.
- 10Mix by hand or with a food processor, but do not overwork.
- 11Mix by hand or with a food processor, but do not overwork.
- 12Mix by hand or with a food processor, but do not overwork.
- 13Form the mixture into balls, cylinders or flatten them.
- 14Form the mixture into balls, cylinders or flatten them.
- 15Form the mixture into balls, cylinders or flatten them.
- 16Place a cube of mozzarella in the center of each piece of the mixture.
- 17Place a cube of mozzarella in the center of each piece of the mixture.
- 18Place a cube of mozzarella in the center of each piece of the mixture.
- 19Close the mixture around the cheese.
- 20Close the mixture around the cheese.
- 21Close the mixture around the cheese.
- 22Refrigerate for one or two hours.
- 23Refrigerate for one or two hours.
- 24Refrigerate for one or two hours.
- 25Deep fry at 340 degrees Fahrenheit until golden brown.
- 26Deep fry at 340 degrees Fahrenheit until golden brown.
- 27Deep fry at 340 degrees Fahrenheit until golden brown.
- 28Serve with some grated cheese and a side salad.
- 29Serve with some grated cheese and a side salad.
- 30Serve with some grated cheese and a side salad.
Ingredients
- 4 russet potatoes
- 4 russet potatoes
- 4 russet potatoes
- 1 whole egg
- 1 whole egg
- 1 whole egg
- 2 egg yolks
- 2 egg yolks
- 2 egg yolks
- 2 teaspoons salt
- 2 teaspoons salt
- 2 teaspoons salt
- 0.5 black pepper
- 0.5 black pepper
- 0.5 black pepper
- 0.5 cup fresh parsley
- 0.5 cup fresh parsley
- 0.5 cup fresh parsley
- 2 tablespoons minced garlic
- 2 tablespoons minced garlic
- 2 tablespoons minced garlic
- 0.25 cup flour
- 0.25 cup flour
- 0.25 cup flour
- 1 cup grated parmigiano reggiano
- 1 cup grated parmigiano reggiano
- 1 cup grated parmigiano reggiano
- 1 cubed mozzarella cheese
- 1 cubed mozzarella cheese
- 1 cubed mozzarella cheese
Equipment
potcolanderbowlgraterfood processor (optional)frying basketdeep fryer