Richard Krause's Mashed-Potato Croquettes

• 1 cup leftover mashed potatoes
• 1 tablespoon potato flour or cornstarch
• 3 egg yolks
• 1 scallion, diced
• 1 tablespoon red bell pepper, diced
• 1 tablespoon yellow bell pepper, diced
• 2 cups peanut oil for frying
• 4 tablespoons creme fraiche
• 2 tablespoons finely julienned prosciutto

1. Mix everything together but creme fraiche, peanut oil and prosciutto.
2. Form mixture into 12 equal-size flat ovals.
3. Deep-fry the ovals in oil heated to 375 degrees until brown on both sides.
4. Do not crowd.
5. Drain on paper towels.
6. Top each with 1 teaspoon creme fraiche and a pinch of julienned prosciutto.
7. Arrange on serving platter.

leftover mashed potatoes, flour, egg yolks, scallion, red bell pepper, yellow bell pepper, peanut oil, creme fraiche

Taken from cooking.nytimes.com/recipes/1053 (may not work)