Potato Croquettes

Name: Potato Croquettes
Yield: Makes 24 croquettes
Ingredients: 4 large russet potatoes; ½ teaspoon freshly ground pepper; 1 cup toasted bread crumbs; ½ cup pine nuts, toasted (optional); 1 tablespoon chopped fresh sage or marjoram (optional); Peanut or vegetable oil for deep frying; ½ cup freshly grated Parmesan cheese; 2 large eggs, lightly beaten; 1½ teaspoons (or to taste) salt; ½ teaspoon freshly grated nutmeg

Preparation info

Makes
24
croquettes

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

These can be prepared ahead of time and refrigerated for up to 24 hours before cooking them. They are a wonderful accompaniment to simple roasted or grilled meats and fish.

Ingredients

4 large russet potatoes
2 large eggs, lightly beaten
½ teaspoon freshly grated nutmeg

Side dish
Vegetarian

Method

Preheat the oven to 450°F. Bake the potatoes until tender, about 1 hour. Let stand until cool enough to handle, then cut the potatoes in half a