Recipes

Potato Croquettes (TM 10-412)

Recipe No. 190 from the U.S. Army's WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412

Serves Approximately 23½ pounds mixture, 100 servings, two croquettes each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 190 from the U.S. Army’s WWII cookbook — Fritters and Croquettes. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Potatoes, mashed — 22 pounds
  • Eggs, beaten — 27 eggs (1⅓ No. 56 dippers)
  • Bread crumbs — as needed
  • Fat (for frying) — as needed

Directions

  1. Mix potatoes and ⅔ beaten egg*. Refrigerate until thoroughly chilled.
  2. Shape potato mixture into croquettes; dip in remainder of beaten egg. Roll in crumbs.
  3. Fry in deep hot fat (375° F.) 3 to 5 minutes or until brown.
  4. Drain on absorbent paper.
  5. Serve very hot.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, mashed — 1 lb 12¼ oz Eggs, beaten — 2¼ eggs Bread crumbs — to taste Fat (for frying) — to taste

If mixture is too soft to handle, add small amount of sifted flour. Serve with tomato sauce (recipe No. 508).

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 190, Fritters and Croquettes. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.