George Rector’s Potato Croquettes

2 cups mashed potatoes
2 T butter
1 unbeaten egg
½ tsp salt
¼ tsp celery salt
⅛ tsp pepper
2 tsp finely grated onion
1 beaten egg

Combine and mix all ingredients except the breadcrumbs and egg. Shape into croquettes. Roll the croquettes in the breadcrumbs, dip in the egg, and roll once again in breadcrumbs.
Fry in deep, hot fat that registers at 375 degrees on a thermometer, until nicely browned. Drain on absorbent paper.

*published in Rector’s Naughty 90’s Cookbook by Alexander Kirkland

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