Potato Croquettes

by Anna
(Tennessee)

2 cups hot riced potatoes
1/3 teaspoon white pepper
2 tablespoons butter
1/4 teaspoon celery salt
1/2 teaspoon onion salt
1 teaspoon chopped parsley
Dash of cayenne pepper
Yolk of 1 egg
1/2 cup bread crumbs


Mix in the order given. Beat thoroughly and spread in dish to cool.

Shape into balls (about the size of a golf ball.

Dip croquettes into egg and then into crumbs.

Fry in deep, hot fat. Drain on paper towels.

Arrange in a pyramid and garnish with parsley.