1/ Classic Potato Croquettes – Fluffy and buttery inside, with a slight crunch outside, these deep-fried rolls are irresistible. Made with low-water potatoes, baked or microwaved for dryness ...

1¾ cups panko ½ cup all-purpose flour ¼ cup whole milk 1 large egg Neutral oil, such as canola or grapeseed, for frying ...

Add the beef and vegetable mixture to the potatoes, sprinkle in 1 tsp of salt and some black pepper and mix well. Refrigerate for at least one hour, or until well chilled. Taste the croquette ...

Put 8 Virginia-Ham Croquettes in each ... green-bean casserole: Oven-baked haricots verts with cream of california cepe mushroom and crispy shallots; garnet sweet-potato mille-feuille with white ...

Add a few dried herbs to the potato croquettes if you wish. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer.