Delicious sewed with almost any meat, fish or vegetable dish, Potato Croquettes are quick and easy to make.
1 ½ lb. potatoes, cooked, peeled and mashed
1 egg yolk
2 oz. butter
2 fl. oz. hot milk
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon chopped fresh parsley
1 egg, lightly beaten
4 oz. dry white breadcrumbs
3 tablespoons vegetable oil
Place the mashed potatoes in a medium- Potato Croquettes and Potato Fritters go well with any meat or fish. sized mixing bowl and, using a wooden spoon, beat in the egg yolk, half the butter and enough of the hot milk to make a firm consistency. Add the salt, pepper and parsley and beat until the mixture is smooth.
With floured hands, break off pieces of the mixture and roll them into sausage shapes. Place the croquettes, in one layer, on a plate and chill them in the refriger-ator for 30 minutes, or until they are firm.
Put the lightly beaten egg on one plate and the breadcrumbs on another.
Remove the croquettes from the refrigerator and dip them first in the egg, then roll them in the breadcrumbs, toating them thoroughly and shaking off any excess. Set aside.
In a large frying-pan, heat the remaining butter with the oil over moderate heat. When the foam subsides, add the croquettes to the pan, a few at a time, and fry them for 3 to 4 minutes or until they are crisp and lightly browned all over.
Remove the croquettes from the pan and drain them well on kitchen paper towels. Transfer the croquettes to a warmed serving dish. Keep them hot while you fry the remaining croquettes in the same way. Serve the croquettes hot.