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Italian Potato Croquettes


  • 3 medium potatoes
  • Salt
  • 2 eggs
  • 1/2 cup mozzarella cheese, diced
  • 1/4 cup grated Romano cheese
  • 1/4 cup finely chopped cooked ham
  • Ad

  • 1 teaspoon chopped parsley
  • Dash pepper
  • 1 cup fresh bread crumbs
  • Salad oil


In medium pan cook potatoes in water to cover with 1/2 teaspoon salt; bring to boil. Cover and cook until fork-tender, about 20 minutes. Mash or rice; do not add milk. In large bowl mix potatoes, 1 egg and next 6 ingredients and stir until well mixed. Roll mixture into 16 2-inch logs with moistened hands. Beat remaining egg; dip each into egg, then roll in crumbs until well coated. Refrigerate about 1 hour. Heat 1 inch oil to 375 degrees; fry croquettes a few at a time until golden, about 2 to 3 minutes. Remove and drain on paper towels.

Source: This recipe from CDKitchen for Italian Potato Croquettes serves/makes 8

By Ramona from Granby, MA

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