French 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.
  • Yolks 3 eggs.
  • ½ teaspoon salt.
  • Few grains cayenne.


Mix ingredients in order given, and beat thoroughly. Shape in balls, then in rolls, pointed at ends. Roll in flour, mark in three places on top of each with knife blade to represent a small French loaf. Fry in deep fat, and drain on brown paper.