Boil the peeled potatoes in salted water until fork-tender. Drain and let them cool slightly.
Mash the potatoes until smooth, then mix in salt, cornstarch, and optional seasonings like black pepper and garlic powder.
Shape the Croquettes:
Take a small portion of the mashed potatoes and roll it into a small cylinder or ball shape. Repeat with the remaining mixture.
Coat the Croquettes:
Dip each croquette into the beaten eggs, ensuring an even coat.
Roll in breadcrumbs until fully covered.
Fry Until Golden:
Heat oil in a deep pan to 350°F (175°C).
Fry the croquettes in batches for about 2-3 minutes per side or until golden brown and crispy.
Remove and drain on a paper towel.
Serve & Enjoy:
Serve hot with your favorite dipping sauces like garlic aioli, ketchup, or spicy mayo.
Serving and Storage Tips
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