Croquette potatoes

Yield: 36 servings

Measure Ingredient
2 pounds Baking potatoes
\N \N Salt and white pepper
\N \N Nutmeg
2 larges Eggs, beaten
3 tablespoons Whipping cream, to 4T
2 tablespoons Onion, chpd
1 tablespoon Butter
2 slices Bacon, cooked, crumbled
2 \N 1 oz slices American cheese, minced
2 teaspoons Chives OR parsley, chpd
2 larges Eggs, beaten (total 4 eggs)
⅓ cup Milk
½ cup Flour
2 cups Soft bread crumbs
\N \N Oil for frying


Foulard's, Houston, TX Preheat oven 400 F. Bake potatoes 50-60 mins, until fork tender. Cool slightly, scoop pulp into med bowl and mash well Season with salt, pepper, and nutmeg. Add 2 eggs and enough cream to hold pulp together without letting mixture become too moist.

If using electric mixer, be careful not to over blend. Saute onion in butter and stir in with bacon, cheese, and chives or parsley. Form into cylinders about 1 1/2x5/8". Combine remaining eggs and milk.

Coat cylinders in flour, then egg-milk mixture and breadcrumbs.

Preheat oven 400 F. In deep fryer or skillet, heat oil to 375 F. Fry croquettes, being careful not to crowd, until evenly browned, 3-4 mins. Drain. Place on cookie sheet and bake 8-10 mins. Serve hot. S: Fav Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95

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