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Potato Croquets

By John Follaco, Director of Communications, College Communications

Ingredients:

  • 5 Russet Potatoes
  • 4 eggs
  • 3/4 cup grated Pecorino Romano
  • 5 tbsp butter
  • Flavored breadcrumbs
  • 1 lb block of mozzarella
  • Vegetable oil

Instructions:

  1. Peel, cube and boil potatoes until they are fork tender. Drain and place in a pan.
  2. Allow potatoes to slightly cool. Combine potatoes, butter, 2 egg yolks (beaten, be sure to save the whites), pecorino romano, and salt and pepper. Mash.
  3. Form mixture into balls around a cube of mozzarella.
  4. Roll balls in egg white (add more egg whites as needed) and then roll in breadcrumbs.
  5. Heat a few inches of vegetable oil in a frying pan.
  6. Flip when the breadcrumbs reach a golden brown color.
  7. Carefully remove when the entire ball is golden brown. Recommend using two serving spoons.
  8. Let sit on paper towels to absorb excess oil.
  9. Serve hot.

Story:

These fried mashed potato balls have been a family Christmas tradition for as long as I can remember. Our family only makes them on Christmas Day and they are a huge crowd pleaser. Guests rave about them. Enjoy!

Tagged:

Christmas

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