Potato Croquettes

INGREDIENTS:

2 cups mashed potatoes (preferably chilled)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon garlic powder
Salt and black pepper to taste
1 large egg, beaten
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
Vegetable oil, for frying

DIRECTIONS:

In a large bowl, combine the mashed potatoes, grated Parmesan cheese, chopped parsley, garlic powder, salt, black pepper, and 1 beaten egg. Mix until well combined.
Shape the potato mixture into small logs or balls, about 2 inches long.
Prepare a breading station with three separate shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
Roll each potato croquette in the flour, shaking off any excess. Dip it into the beaten eggs, then roll it in the breadcrumbs, ensuring it is fully coated.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the croquettes in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
Remove the croquettes with a slotted spoon and drain on paper towels.
Serve the potato croquettes hot, garnished with additional parsley if desired, and with your favorite dipping sauce.