Cook the potatoes in
their skins. Let cool slightly. Peel and put through a ricer or food mill.
Heat oil in medium sauté
pan. Sauté onions and garlic over a low flame until slightly browned.
Add onion mixture, parsley,
thyme, oregano, egg, and cheese to potatoes. Combine well. Season with
salt and pepper to taste.
With your hands, roll
out oblong balls about 2 1/2 inches by 1 1/2 inches.
Spread bread crumbs on
a platter or cookie tray. Roll each potato croquette in bread crumbs until
Heat 1/2 inch olive oil
in an iron skillet over medium heat until hot enough that a croccette
sizzles on contact. Sauté croquettes in batches, putting as many
as will fit in the pan with an inch between croquettes. Sauté until
golden brown on all sides.
Serve immediately to
your guests in a paper towel with a lemon wedge as they are arriving for
dinner at your home.
Watch them flip out when
they taste fresh hot potato croquettes.
Serves: 6 - 8
This recipe from www.inmamaskitchen.com
Prisinzano of Frank Restaurant
Please follow Frank's
recommendation for using the best quality ingredients you can find. His
restaurant is packed, night after night, with people who savor the best