Ingredients Jump to Instructions ↓

  1. 6 medium russet potatoes peeled and quartered

  2. 1/2lb mozzarella, chopped

  3. 1/4c grated Parmesan

  4. 1T onion salt

  5. 1/4c chopped parsley

  6. 3 large eggs

  7. 1c fine dry bread crumbs

  8. salt and pepper to taste

  9. about 2 1/2 cups olive oil

Instructions Jump to Ingredients ↑

  1. Generously cover potatoes with salted cold water in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.

  2. Mash potatoes, then stir in cheeses, onion salt, parsley, ½t pepper, and salt to taste. Stir in one egg.

  3. Form potato mixture into 24 oblong croquettes. Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip one croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to parchment lined baking sheet. Repeat with remaining croquettes.

  4. Heat ½ inch of oil in a 12 inch heavy skillet over medium high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.


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