Potato Croquettes

Instructions

1. Place the chopped potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil over medium-high heat and cook for about 15 minutes, or until the potatoes are tender and easily pierced with a fork.
2. Drain the potatoes well and return them to the pot. Add the milk, butter, salt, and pepper. Mash the potatoes until smooth and creamy. A potato masher or fork works well for this.
3. Stir in the Parmesan cheese until fully incorporated. Allow the mixture to cool slightly before handling.
4. Set up a coating station with three shallow dishes: one for the flour, one for the beaten eggs, and one for the panko breadcrumbs. Line the dishes up in the order of use.
5. Scoop a small amount of potato mixture and shape it into a small cylinder or ball, about 2 tablespoons each. Try to keep them uniform in size for even cooking.
6. Roll each shaped croquette in flour to lightly coat, dip in the beaten eggs, and then roll in the panko breadcrumbs until well coated. Repeat this process with all the potato mixture.
7. In a large frying pan, heat about 1/2 inch of vegetable oil over medium heat to 350°F (175°C). A deep-fry thermometer can help maintain a consistent temperature.
8. Gently place the croquettes in the hot oil, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to turn them carefully.
9. Once cooked, remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil. Season them immediately with a pinch of salt.
10. Garnish with chopped parsley if desired and serve warm. They pair well with a dipping sauce of your choice!