Potato Croquettes

Ingredients

• 2 cups hot riced potatoes
• 2 tablespoons butter
• ½ teaspoon salt
• ⅛ teaspoon pepper
• ¼ teaspoon celery salt
• Few grains cayenne
• Few drops onion juice
• Yolk 1 egg
• 1 teaspoon finely chopped parsley

Steps

1. Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten ends.

More recipes with potatoes, butter, celery, cayenne pepper, onion, eggs or parsley

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.