1cuppanko breadcrumbs110 g, I love using Italian-style panko here, can sub gluten-free
4cupsvegetable oil950 mL
Instructions
Spinach: Heat a dash of oil in a large saute pan over medium heat. Add spinach and cook, stirring often, until spinach has reduced in size, about 3 minutes. Remove from pan and roughly chop spinach.
Stir: In a large mixing bowl, combine spinach, mashed potatoes, parmesan, 1 tablespoon of flour, and 2 of the egg yolks (reserve egg whites for next step).
Prep Station: Prepare a work station by whisking the 2 remaining egg whites and 1 remaining whole egg in a bowl, placing ½ cup of flour in a separate bowl, placing breadcrumbs in a separate bowl, and placing a clean plate at the end.
Oil: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring oil level will be high enough to completely cover the croquettes.
Roll: Working in batches using a fork or tongs, dip each ball into the flour, then the egg, let excess drip off, then roll in breadcrumbs. Set on a plate until ready to fry.
Fry: Working in batches, transfer croquettes to the hot oil using metal tongs, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished croquettes to a wire rack. Serve immediately.