Potato croquettes (basic recipe)

6 servings

Ingredients

Quantity Ingredient
2 cups Potatoes; hot-riced
2 eaches Tb Butter
½ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Celery Salt
Cayenne; a few grains
Onion Juice; a few drops
1 each Egg Yolk
1 teaspoon Parsley; finely-chopped

Directions

Mix ingredients in order given and beat throughly, shape, dip in crumbs, egg and crumbs again. Fry 1 minute in deep fat (365F to 380F) and drain on absorbent paper. Croquettes are shaped in a variety of forms. The most common way is first to form a smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on a board in shape of cylinder of desired length. SERVES 6 to 8 POATATO & CHEESE CROQUETTES: Add ⅓ cup grated cheese POTATO & NUT CROQUETTES: Add ⅓ cup chopped meatnuts. From: The Complete American-Jewish Cookbook By: Anne London and Bertha Kahn Bishov Posted By: S.

Lefkowitz

Submitted By SAM LEFKOWITZ On 10-14-94

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