Here is a simple recipe for crunchy crispy potato croquettes. I like to add parmesan cheese and onions for extra flavor. The panko bread crumbs make a crunchy and golden brown texture.

INGREDIENTS
1 1/2 lbs (687 g) peeled potatoes ( I used russet potatoes)
2 cloves of garlic
4 oz (117 g) chopped onion
1/2 TBSP butter
4 oz (117 g) parmesan cheese
2 large eggs
1 cup Panko bread crumbs (50 g)
1/2 cup plain bread crumbs (50 g)
1/2 cup all purpose flour
1/4 tsp pepper
1/4 tsp salt (for mashed potatoes mixture)

-Place peeled potatoes in a pot and fill with cold water until potatoes completely submerged
-add 1/2 tsp salt and 2 cloves of garlic to pot
-Bring water to a boil first then start 20 minute cook time and boil until knife tender
-drain water and return potatoes to pot to cook out any residual water
for 20 seconds.
-remove from heat and let them cool and continue to dry out
-add butter onions and a pinch of salt to pan and sauté onions until translucent and golden brown
-mash the potatoes and garlic in a bowl, add cheese, sautéed onions, salt and pepper
-combine bread crumbs and mix in salt to taste
-form mashed potato mixture in to a patty or ball
-dredge in flour, then egg and completely coat in bread crumb mixture
-place assembled potato patty on a baking sheet
-then place all formed croquettes in the refrigerator to set and harden
-preheat fry oil to somewhere between 340 ºF to 350 ºF
-fry croquettes for 1 minute on each side or until golden brown
-this recipe yields 8 large croquettes or 16 smaller croquettes


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MUSIC
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