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  2 pounds potatoes, peeled and cut into chunks   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.

  4 tablespoons butter    
  4 eggs    
  1/2 cup grated Romano cheese    
  1/4 cup chopped fresh parsley    
  1 1/2 teaspoon salt    
  1/2 teaspoon pepper    
  1/2 cup Italian bread crumbs, seasoned.    
  2 cups light olive oil    




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