2 cups flaked cooked
2 cups mashed potatoes
1 1/2 teaspoons salt or
1/4 teaspoon pepper
1 beaten egg
1 tablespoon minced parsley
1 teaspoon lemon juice
Mix together all the ingredients. Chill, shape, bread, dry and fry the croquettes in deep fat heated to 3650. Fry only a few at a time in the basket for about 2 to 4 minutes.
Breading to Coat 8 Croquettes:
Dip in seasoned flours. Next dip into a mixture of 1 slightly beaten egg and 2 to 3 teaspoons milk. Then dip in dry bread crumbs. Place on rack to dry for about 20 minutes before frying. Drain on paper toweling.
Lost in a world of wonder and elegance, that's the
feeling you get when you step inside the Windsor Room
- a journey back to a time of quiet, peaceful rest.