Potato Croquettes

This recipe was submitted by Michelle Ericson of the Foodservice Community. She works for the Southwestern Oregon Community College.

Ingredients

• 6 Idaho potatoes
• ¼ c butter
• ½ tsp Salt
• 2 eggs
• 1/8 c Parmesan cheese
• 2 c Bread crumbs
• 3 tbsp Canola oil

You’ll also need:

• Potato peeler
• Knife
• Cutting board
• Sauce pan
• Mixing bowl
• Measurers
• Wire whips
• Fry pan

Instructions

1. Peel and dice the potatoes.
2. Fill a 6 quart saucepan with water and boil the potatoes until tender.
3. Drain potatoes and mash with butter and salt. Refrigerate mashed potatoes until cool.
4. Mix in one beaten egg and some Parmesan cheese.
5. Take 1/3 cup mashed potatoes and roll into an elongated balls (kind of egg shaped).
6. Beat the second egg in a separate bowl. Roll each ball in the egg and then roll in breadcrumbs until completely covered.
7. Add three tablespoons canola oil into a frying pan and fry each ball until brown and crunchy.
8. Remove from frying pan and place on a paper towel. Serve warm.