Potato-Cheese Croquettes
Makes 2 dozen
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From: florrie,ny

2 lbs potatoes, peeled and cut into chunks
4 tbsp. butter
4 eggs
1/2 cup grated romano cheese
1/4 cup chopped fresh parsley
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 cup italian bread crumbs, seasoned
1 cup light olive oil

Boil the potatoes until they are tender, then drain and transfer to a large mixing bowl. Mash the potatoes and beat in the butter, 2 eggs, the cheese, parsley, salt, and pepper. Cover, and chill for at least 1 hour in the refrigerator.

In a small mixing bowl, whip the other 2 eggs. form the potato mixture into small walnut size balls. Dip and coat the croquettes in the egg, then in the bread crumbs. heat the olive oil in a medium skillet over low to medium heat. Fry the croquettes in the oil until they are golden brown. Serve immediately.