From Paulette Vickery's Recipe Collection

Potato Croquettes

vegetables

2 1/4 cup cooked potatoes, riced
1 1/2 tablespoon melted butter
1 teaspoon cream
1/2 teaspoon salt
1/8 teaspoon black pepper
1 each egg yolk, beaten
1/4 teaspoon celery salt
1/4 teaspoon onion juice
1/2 cup cracker crumbs

Place melted butter, cream, salt, pepper, celery salt, and onion juice in bowl with beaten egg yolk, and mix thoroughly. Add potatoes and whip to combine. Shape into croquettes by rolling 1 rounded tablespoon of potato mixture into a ball; flatten slightly and roll in cracker crumbs. Deep fry in cooking oil at 390 degrees, 1 minute. Remove from fryer and drain. Makes 18 croquettes.

Yield: 9 servings