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2 pounds potatoes,
peeled and cut into chunks |
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Boil the potatoes until they are tender,
then drain and transfer to a large mixing bowl. Mash the potatoes and
beat in the butter, 2 eggs, the cheese, parsley, salt, and pepper. Cover
and chill for at least an hour in the refrigerator.
In a small mixing blow, whip the other 2
eggs. Form the potato mixture into small walnut- size balls. Dip and
coat the croquettes in the egg, then in the bread crumbs. Heat the olive
oil in a medium skillet over low to medium heat. Fry the croquettes in
the oil until the are golden brown. Serve immediately. |
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