Potato Croquettes

By lindybug

Ingredients

• 6 medium russet (baking) potatoes (2 1/2 lb) peeled and quartered
• 1/2 lb mozzarella, chopped
• 1/4 cup grated parmesan
• 1 Tbsp onion salt
• 1/4 cup chopped parsley
• 3 large eggs
• 1 cup fine dry bread crumbs
• 2 1/2 About 2 1/2 cups olive oil

Details

Servings 24

Preparation

Step 1

1. Generously cover potatoes with salted cold water (2 tsp for 4 qt) in a large pot, then simmer until tender, about 15 min. Drain potatoes and chill in a large bowl until cool, about 45 min.

2. Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 tsp pepper and salt to taste. Stir in 1 egg.

3. Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each) Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment paper lined baking sheet. Repeat with remaining croquettes.

4. Heat 1/2" oil in a 12" heavy skillet over med-high heat until it shimmers. Fry croquettes in batches, turning occasionally until golden brown, 4-5 min per batch. Transfer to paper towels to drain. Serve immediately.