|2 tbsp / 30 ml||Milk|
|1/2 tsp / 2 ml||Salt|
|1/2 tsp / 2 ml||Pepper|
|1 tsp / 5 ml||Green Onions, thinly sliced|
|2||Egg yolks, beaten|
|3 tbsp / 45 ml||All-purpose Flour|
|4 cups / 1000 ml||Mashed Potatoes|
|1 1/2 cups / 375 ml||Bread Crumbs|
|3/4 cup / 180 ml||Parmesean Cheese|
|3/4 cup / 180 ml||Chopped Jalapeno peppers (sliced jar type)|
|2 1/2 cups / 625 ml||Cooking oil, enough to fill pan|
DirectionsPlace your mashed potatoes in an large bowl. Add the milk, salt, pepper, chopped onion, beaten egg yolks and flour. Mix together. Put mixture in fridge and chill it until you can shape balls. You can use an ice cream scoop to portion each croquette. Flatten each croquette to about 2 cm in width and add a tsp to 1/2 tbsp of jalapeno peppers and a sprinkle of Parmesan cheese. Form the croquette around the jalapeno peppers into a small ball. Dip each ball in the beaten egg, then roll through mixed bread crumbs and Parmesan. Fry each croquette in shallow oil until brown on all sides. Make sure and cook in small batches, giving each croquette at least 5 cm of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
This potato recipe is brought to you courtesy of Trudy Megeney.