Potato Croquettes


Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups hot riced potatoes.
  • 2 tablespoons butter.
  • ½ teaspoon salt.
  • ⅛ teaspoon pepper.
  • ¼ teaspoon celery salt.
  • Few drops onion juice.
  • Yolk 1 egg.
  • 1 teaspoon finely chopped parsley.


    Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon mixture between hands. Then roll on a board until of desired length, and flatten ends.