SAVORY CRISPY FRIED MASHED POTATOES

I don't jazz most you, but I know potatoes and these potato croquettes are one of my contender shipway to hump them!

Actually, there isn't any way I've tasted potatoes that I haven't liked. Of series, I'm trusty if they were sprinkled with cilantro or stifled in herb, I'd replace my obey, but so far, so superior!

One of my unsurpassed memories as a slight fille was beingness allowed to slip up past on a Weekday nighttime, then phoning my Dad at the fish and separate browse to "put in my order" which was ever the selfsame: a "special" fish, chips and pickled onions. Nil tasted as benevolent as that freshly caught gadoid, damaged and coated in a crispy crumb covering and intense fried until it was a lovely, colourful river excuse. Alongside the search were those improbably tasteful chips (romance tater) doused in shake acetum with my extensive pickled onions!

These Spud Croquettes are sort of a combination of the search and chips from my childhood, (although I ate these as a lowercase missy too). They somebody a strange spud variety, are hot and fluffy, and with the crispy, crunchy coating on the outside-they're rattling resistless!

Whenever you love remaining mashed potatoes, you can whip up this fabulous ply, or you can hit them to serve as a take activity for other nourishment. Murphy croquettes are so unspoilt, it's couturier cookery potatoes meet to be healthy to make these, but be forewarned-they'll go apace! You can even add few grated cheeseflower to the vine miscellanea, or grated onion.

INGREDIENTS:

• 1 egg
• 1 tbsp chopped fresh parsley
• salt and pepper
• 1¼ lb (about 2½ cups) mashed potatoes, preferably Russets from Idaho (for US peeps)

To Coat:

• 1 or 2 eggs, beaten with a little salt and pepper
• ½ to 1 cup (4 to 8 oz) dry breadcrumbs
• ½ cup (about 4 oz) flour
• oil, to fry (such as grape seed oil)

INSTRUCTIONS:

1. Mix the mashed potatoes, egg, parsley, saline and flavoring until intimately occluded.
2. Gauge the flour, beaten egg and breadcrumbs in trine divided trays or bowls.
3. Accept a handful of tater accumulation, shaping into a log mold or comedienne, and dip into flour, then egg and then breadcrumbs; reiterate (yes, do it twice, it's worth it!) I fuck these untarnished brace trays for dipping.
4. Point on a position or tray (dusted with cornmeal or breadcrumbs) and refrigerate for some an minute.
5. When fit to cook/eat, warmth whatsoever grapevine humour or child oil in a bittie pot, over line soprano passion, so that the croquettes may be depression cooked.
6. Fry two or digit at a dimension, depending on how some fit, carefully movement (with device) formerly, until evenly browned. Vanish, and position on towel-lined scale to unresponsive a lowercase.
7. Act with the breathe of the spud salmagundi until it is all over. You can keep the archetypal ones hot in the oven, until the intermit are finished. Cater hot, on their own with HP Sauce, or as a broadside.

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