Root Veggie Croquettes are a perfect appetizer or party-favor that’s sure to satisfy everyone.

Root Veggie Croquettes

  • 2 large egg yolks
  • Veggies: 1 large potato, 1 medium turnip, 1 large parsnip (all diced)
  • ½ cup grated Parmesan
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 2 cups breadcrumbs
  • Vegetable oil (for frying; about 2 cups)

  1. Boil all of the veggies until soft and drain.
  2. Mash well & let cool fairly well.
  3. Mix egg yolks, mashed veggies, Parmesan, chives, and flour in a medium bowl.
  4. Roll into balls; chill until cold, at least 2 hours. Beat eggs in a bowl; place breadcrumbs in another bowl.
  5. Pour vegetable oil into a medium skillet to measure ½” & heat over medium-high until a pinch of breadcrumbs bubbles immediately when added.
  6. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown & crisp, 3–4 minutes.
  7. Drain on paper towels.