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Mash the boiled potatoes in a large bowl until smooth.
Add salt and cornstarch. Mix well to form a firm dough.
Shape the mixture into small logs or balls (croquette shape).
Dip each croquette into the beaten eggs, then roll in breadcrumbs until well coated.
Heat oil in a pan over medium heat. Fry the croquettes in batches until golden brown and crispy.
Remove and drain on paper towels. Serve hot.
Serving and Storage Tips
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