Potato Croquettes

By taniaf

Ingredients

• 3 russet potatoes
• salt
• 3 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 4 eggs
• ground pepper
• 1 3/4 cups flour
• 1 cup panko or breadcrumbs
• 4 cups vegetable oil, for frying.

Details

Servings 8

Preparation

Step 1

Peel potatoes and put in large pot, adding enough water to cover. Bring to a boil, add 1 tbsp salt. Simmer until tender, 30 minutes. Drain, let cool, then mash with a ricer.
Heat olive oil in skillet over medium heat. Add onion, cook until golden, 15 minutes. Add onion to potatoes, stir in 2 eggs, salt and pepper. Let cool.
Put flour, 2 eggs, and panko in 3 separate dishes. Lightly beat eggs.
For each croquette, scoop out 2 tbsp potato mixture, shape into an oval. dredge in flour, coat with egg, then roll in panko. Place on rimmed baking sheet. Repeat with rest of potatoes. Cover and refrigerate 6 hours or overnight.
In large skillet, heat vegetable oil to 350 degrees. Fry croquettes in batches until golden brown, 4 minutes. Turn occasionally to brown on all sides. Drain on paper towels, season with salt. Serve warm.