April 8th, 2012
Recipes developed by LeeAnne Wright
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
Place potatoes in a large pot, cover with well-salted cold water and bring to a boil. Cook for about 15 minutes or until very tender. Drain and return pot to heat to dry out any excess moisture. Rice** or mash potatoes until very smooth.
Mix potatoes, cheese, butter, salt and pepper in a medium-sized bowl. Taste and adjust if necessary.
Whisk egg and incorporate well into potatoes. Using your hand, shape potatoes into cylinders, 1- x 2-inch lengths. If you have a piping bag, pipe the potato mixture out in a long strip, then cut into 2-inch lengths.
Spread panko onto a plate. Roll croquettes in panko until coated. Continue until all croquettes are breaded.
Pan-fry croquettes in batches with about 2 tablespoons oil over medium heat for about 5 minutes, turning until golden brown.