Makes 18 to 20 Croquettes
2 large egg yolks
2 cups cold mashed potatoes
½ cup grated Parmesan cheese
2 Tablespoons fresh chives, chopped
2 Tablespoons fresh parsley , chopped
6 strips cooked bacon, coarsely chopped
1 Tablespoon all-purpose flour
4 large eggs
2 cups Japanese Panko breadcrumbs
Vegetable oil, for frying
Mix egg yolks, mashed potatoes, Parmesan, chives, parsley , bacon and flour in a medium bowl. Roll into 2-inch logs. Cover with plastic wrap and chill in the refrigerator until cold, at least 2 hours.
Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½ an inch(about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
Dip potato logs in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.
Serve immediately with your favorite condiments.
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