FKN-Systems

Title: Potato Croquettes (Basic Recipe)
Categories: Jewish, Side dish, Potato
Yield: 6 servings

2 c Potatoes; hot-riced Cayenne; a few grains
2 ea Tb Butter Onion Juice; a few drops
1/2 t Salt 1 ea Egg Yolk
1/8 t Pepper 1 t Parsley; finely-chopped
1/4 t Celery Salt

Mix ingredients in order given and beat throughly, shape, dip in
crumbs, egg and crumbs again. Fry 1 minute in deep fat (365F to 380F)
and drain on absorbent paper. Croquettes are shaped in a variety of
forms. The most common way is first to form a smooth ball by rolling
one rounding tablespoon of mixture between hands. Then roll on a
board in shape of cylinder of desired length. SERVES 6 to 8 POATATO &
CHEESE CROQUETTES: Add 1/3 cup grated cheese POTATO & NUT CROQUETTES:
Add 1/3 cup chopped meatnuts. From: The Complete American-Jewish
Cookbook By: Anne London and Bertha Kahn Bishov Posted By: S.
Lefkowitz

Submitted By SAM LEFKOWITZ On 10-14-94