Grace’s Potato Croquettes Recipe



Makes 40 to 50 croquettes

5 lbs of Idaho potatoes
3 eggs in the mix and 3 on the side
Freshly chopped parsley 1/4 cup
1/2 cup of grated pecorino romano cheese
(breadcrumbs on the side, not in mix)

Boil potatoes and smash
In a bowel mix smashed potatoes with all of the other ingredients
Scoop into meatball size and roll into football shape
Dip in beaten eggs and dip in Italian breadcrumbs
Put on a tray with sprinkled breadcrumbs and freeze to harden
(about 3hours or until ready to use; use freezer bags to freeze/store what will not immediately cook)
Deep fry in vegetable oil
Drain excess oil with tissue paper
Buon Appetito !



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