By Paula DeenJUMP TO RECIPE
- sifted dry breadcrumbs
- 3 tablespoons flour
- 2 egg yolks
- 1/2 teaspoon chopped green onion
- 1/2 teaspoon pepper
- 2 tablespoons milk
- 4 cups cooked and mashed potatoes
- enough to fill pan 1/2 inch peanut oil
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Roll through breadcrumbs. Fry each croquette in shallow grease until brown on all sides.
Cook’s Note: Cook in small batches, giving each croquette at least two inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.