Potato Croquettes

From: Martha Stewart

Crunchy croquettes, a great way to use up leftover mashed potatoes, flatter any meal.


Yield: Makes 6

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

Step 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.

Step 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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