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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 whole - Medium Russet (baking) Potatoes (about 2 1/2 lbs.), Peeled & quartered
  • 1/2 pounds - Mozzarella, Chopped
  • 1/4 cups - Grated Parmesan cheese
  • 1 tablespoons - Onion salt
  • 1/4 cups - Chopped parsley
  • 1/2 teaspoons - Pepper
  • - Salt, to taste
  • 3 - Large eggs, Divided use
  • 1 cups - Fine dry bread crumbs
  • 2 1/2 cups - Olive oil (or as needed for frying)
  • Directions:

    1. Generously cover potatoes with salted cold water (2 tsp. salt for 4 qts. water) in a large pot; then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cook, about 45 min.
    2. Mash potatoes; then stir in both cheeses, onion salt, parsley, pepper and salt, to taste. Stir in 1 egg.
    3. Form potato mixture into 24 oblong croquettes (about a scant 1/4 C each).
    4. Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip a 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.
    5. Heat 1/2-in. oil in a 12-in. heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, about 4-5 min. per batch.
    Transfer to paper towels to drain.
    6. Serve immediately.

    Brief Description

    Different take on potato preparation!

    Main Ingredient:

    Russet potatoes

    Category:  Vegetables

    Cuisine:  American


    Catalyst Catering/SA Express News

    Posted By:


    Posted On:

    May 20, 2013

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