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Potato Croquettes

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    Crunchy croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
    Everyday Food, April 2010
    • Yield Makes 6
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    Ingredients

    • 2 cups mashed potatoes
    • 2 teaspoons chopped fresh parsley
    • Coarse salt and ground pepper
    • 1 cup all-purpose flour
    • 1 large egg
    • 1 1/2 cups fresh breadcrumbs
    • Vegetable oil

    Directions

    1. In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
    2. Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

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