Crispy Potato Croquettes – Pareve version

👨‍🍳 Method

To assemble

1. 1
   Mix the potatoes, cheese, eggs, parsley, salt and black pepper in a bowl until even.

   Bowl
2. 2
   Shape the mixture into rolls the size of a finger.
3. 3
   Refrigerate the croquettes for 30 minutes.

   Refrigerator
4. 4
   Spread the flour on a flat plate.

   💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
5. 5
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
6. 6
   Spread the crumbs on another flat plate.
7. 7
   Pass each croquette at the coating stations, in order,, pressing lightly so the coating sticks on all sides.
8. 8
   Lift the croquettes out onto paper towels.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Don't touch the balls while frying: if the coating opens, the melted cheese runs out into the oil.

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
9. 9
   Lift the croquettes out onto paper towels.

   Paper towels