5-6 potatoes, peeled and quartered
2 tsp Tuscan Herb Olive Oil
1/2 tsp. Salt Cellar Canadian Bacon Spice Blend
Hickory Smoked Peppercorn
Panko bread crumbs
flour, as needed
2 eggs, slightly beaten
Butter Olive Oil (for “deep frying")
In a medium pot, add garlic olive oil, salt, potatoes and bring to a boil till tender. Mash potatoes first, then add Tuscan Herb Olive Oil and spices, continue mashing until blended. Scoop mixture into medium size balls and place on a cookie sheet. Put in cooler for 1 hour.
Get your breading station ready. Eggs in one dish, bread crumbs in another dish, flour in a third dish. First roll the croquette into the flour, then place in egg wash, then roll into bread crumbs. Place on another cookie sheet. In a frying pan, heat Butter Olive Oil over medium heat and fry croquettes until golden brown.