Potato Croquettes
A dish — hot riced potatoes and butter carry it.
contains dairycontains eggs
Ingredients
US
Metric
- 2 cups hot riced potatoes
- 2 tablespoons butter
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon celery salt
- Few grains cayenne
- Few drops onion juice
- Yolk 1 egg
- 1 teaspoon finely chopped parsley
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten ends.
Nutrition (estimated, per serving)
| Calories | 436 |
|---|---|
| Protein | 6.5 g |
| Fat | 23.3 g |
| Carbs | 52.8 g |
| Fiber | 6.4 g |
| Sodium | 1201 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States