Croquettes are a classic menu item that made their debut in cooking literature as early as the 18th century. They originally stem from Ancient Roman rissoles, a deep-fried dish of spiced meat that is carefully formed by hand. Today, croquettes are most commonly made from mashed potatoes. Rather than throwing out leftover mashed potatoes — which just aren’t the same the next day — transform them into potato croquettes. Serve potato croquettes at almost any meal, and adjust the recipe to suit even the most discerning palate.
Combine the milk, salt and pepper, chopped green onion, egg yolks, flour and mashed potatoes in a large bowl. Mix the ingredients thoroughly and place the bowl in the refrigerator to cool.
Shape the potato mixture into small balls using an ice cream scoop.
Whisk one egg in a bowl. Fill a second bowl with bread crumbs. Dip each ball into the egg yolk and then coat it in bread crumbs. Place each breaded ball on a baking tray.
Place your pan on the stove and turn it on high heat. Put enough peanut oil on the bottom of the pan to fill it 1/2 an inch.
Fry each croquette in the oil until browned on all sides. Cook the croquettes in small batches to give each about 2 inches of space around it. Overcrowding the pan will cause the croquettes to come apart and will make it harder to flip them.
Remove each croquette from the oil once browned and place on a paper towel to soak up excess oil.