Nicole’s Potato Croquettes

“Show the nice people what you’ve made, Nicole.”
“Thith ith what I made ...”

Potato Croquettes.

“Tell them how you made it.”
“Thith ith how I made it.”
“So this serves 2?”
“Yeth.”

Nicole’s Potato Croquettes:

1 c. (250 mL) cold, leftover mashed potatoes (see Potato Note)
1 egg
1/4 c. (60 mL) chopped spring onion 
3 tbsp. (45 mL) all-purpose flour
2 tbsp. (30 mL) grated Parmesan cheese
Salt and pepper, to taste
Panko (Japanese) bread crumbs, as needed
Salt and freshly ground pepper, to taste
Canola oil, for frying 

In medium bowl, combine all ingredients except crumbs and oil, mixing well.

Add egg and other stuff.

Mix well.

Using an ice cream scoop, form equal portions of potato mixture into ovoids (egg-like shapes). 

Scoop.

Shape.

Roll in Panko (Japanese-style) bread crumbs. Chill 30 min. for easier handling and to assure Croquettes hold their shape.

To heavy skillet, add oil to a depth of 1 in. (2.54 cm) over medium-high heat. Using two slotted spoons, carefully slip chilled Croquettes into hot fat, turning gently after 45-to-60 sec. Drain on paper toweling. Serve immediately. Yields 4 Croquettes (2 per serving).

Fry.

Potato Note: Potatoes should be previously prepared with small amount of butter and milk or cream. Mixture should be fairly stiff. If not, add extra flour.

*   *   *

“Wasn’t that easy, Nicole?”
“That wath a lot of math. I don’t like math!”
“Wasn’t that easy, Nicole?”
“Yeth. But I thtill don’t like math.”