Potato Croquettes


6 medium russet potatoes (2 ½ pounds), peeled and quartered
½ pound mozzarella cheese, shredded  
¼ cup grated Parmesan
1 tablespoon onion salt
½ teaspoon pepper
Salt to taste
¼ cup chopped parsley
3 large eggs
1 cup fine dry bread crumbs
About 2 ½ cups olive oil


Smooth and ceamy mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible. 

Generously cover potatoes with salted cold water (2 teaspoons for 4 quarts) in a large pot, then simmer until tender, about 15 minutes.
Drain potatoes and chill in a large bowl until cook, about 45 minutes.
Mash potatoes, then stir in cheeses, onion salt, parsley, pepper, and salt to taste.
Stir in one egg.
Form potato mixture into 24 oblong croquettes (about a scant ¼ cup each).
Lightly beat remaining two eggs in a shallow bowl and put break crumbs in another shallow bowl.
Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat.
Transfer to a parchment paper lined baking sheet.
Repeat with remaining croquettes.
Heat ½ inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch.
Transfer to paper towels to drains.
Serve immediately.

Serving Size:
Makes 18-20 croquettes.
Seattle Tilth
Leika Suzumura