In Greek: κροκέτες πατάτας, pronounced kroh-KEH-tes pah-TAH-tahs
Potatoes, cheese, and parsley are the basics of these potato croquettes. The taste can be changed each time you make them, depending on the cheese. Mild, sharp, spicy, and flavored cheeses all work well. Try this recipe with leftover mashed or boiled potatoes as well!
- 2 3/4 pounds of potatoes
- 3/4 cup of grated cheese (according to preference)
- 4 egg whites
- 1 tablespoon of finely chopped fresh parsley
- toasted bread crumbs, crushed
- sea salt
- freshly ground black pepper
- olive oil for frying
Boil the potatoes in skins. When cool enough to handle, peel and grate. Place in a bowl, add egg yolks, parsley, and salt and pepper to taste. Mix until well blended and form into patties.
Put toasted bread crumbs in a shallow bowl or plate. Put 1/4 inch of oil in a frying pan and heat over medium-high heat.
Beat egg whites with a little water (2-3 tablespoons). Dip croquettes into the bread crumbs, then the egg whites, then the bread crumbs again and fry until browned on both sides.
Drain on absorbent paper towels and serve hot.