Potato Croquettes

• 7 or 8 medium-sized potatoes
• 3 tablespoons butter
• 2 eggs, lightly beaten
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon salt (approximately)
• 1/2 teaspoon nutmeg (approximately)
• Flour, as needed
• 2 eggs, beaten with 2 tablespoons water
• Fresh breadcrumbs
• Fat for deep-frying (lard or vegetable oil)

1. Scrub potatoes, cook unpeeled and peel while hot.
2. Puree in a food mill or rub through a sieve.
3. Add butter, 2 eggs, grated cheese and mix well.
4. Season with salt and nutmeg to taste.
5. Work flour into potatoes, a tablespoon or two at a time, until you can form croquettes-sausage-shaped rolls about 1 1/2" in diameter and 2" to 3" long.
6. Dip each roll in egg-water mixture and roll in breadcrumbs until well coated on all sides.
7. Heat fat in deep fryer.
8. When it registers 375F on a fat thermometer, add croquettes, four or five at a time, and cook each batch until they are a deep golden brown.
9. Drain on paper towel before serving.
10. If you prefer not to deep-fry these, shape potato-flour mixture into hamburger-like patties and fry in 1" hot fat.
11. Drain on paper towel and serve.

potatoes, butter, eggs, parmesan cheese, salt, nutmeg, flour, eggs, fresh breadcrumbs, lard

Taken from www.cookstr.com/recipes/potato-croquettes (may not work)