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Cheese & Potato Croquettes PDF Print E-mail

KosherEye.com

Adapted from The Peppermill, Brooklyn, NY

Ingredients:

For Croquettes:
4 large russet potatoes
1 small onion, finely diced
2 tablespoons butter
8 ounces milk
5 ounces shredded Mozzarella cheese
2 tablespoons plus 3/4 teaspoon salt
Freshly ground pepper

Coating:
1 1/2 cups flour
2 eggs
2 cups panko bread crumbs*
Canola oil for deep frying

For the dipping sauce:
4 ounces mayonnaise
1 tablespoon oil
Crushed red pepper

Directions:

Peel and chunk potatoes; put in large pot and cover with water. Add 2 tablespoons salt and bring to a boil. Cook until potatoes are soft- about 15-20 minutes. Drain potatoes and return to pot over low heat. Cook until potatoes are dry. Transfer to a large bowl of mixer - fitted with whisk attachment.

Melt butter in a small skillet. Add onion and saut


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