You can make these plain or add to the potato filling – shrimp, olives and ham is a great combination! The base of the croquette is cold mashed potatoes – they can’t have any butter or cream added or the croquettes won’t set properly. I like Yukon gold potatoes for these croquettes – they’re creamy and buttery. Use about 4 medium to large potatoes.
In a large mixing bowl, combine the mashed potatoes, shrimp, olives, scallions, ham and mozzarella with a wooden spoon. Roll the mixture into 3 x 1-inch logs, about 1/3 cup of mixture. Place the breadcrumbs in a medium bowl.
In another medium bowl, whisk together eggs and milk.
Dip the potato logs into the egg mixture and then breadcrumbs. Dip again in the egg mixture and then breadcrumbs so that each croquette is double crusted. Repeat with remaining potato logs.
Heat a medium sauté pan on medium to high heat. Heat the vegetable oil and fry each croquette in the pan for approximately 6 to 8 minutes or until golden brown. Drain on paper towel. Makes 8 to 10 croquettes.