makes 12-18 croquettes
2 large eggs
1/2 cup all-purpose flour
1/2 cup bread crumbs
mashed potatoes (made from 6 yukon gold potatoes), chilled
Extra-virgin olive oil, for frying
Roll 1 rounded tablespoon of the mashed potatoes into a ball (we used a little scooper for uniformity)
Roll the ball in the flour, eggs and bread crumbs, and place on a baking sheet
Repeat with the remaining ingredients and refrigerate for 30 minutes.
In a large, deep skillet, heat 1-1/2 inches olive oil over medium-high heat.
fry the potato croquettes in batches, turning gently, until golden, about 2 minutes.
Remove with a slotted spoon and drain on paper towels; keep warm on a baking sheet in the oven and fry the remaining croquettes
2 cups Greek yogurt
1 bunch dandelion greens
2 tbl olive oil
juice of 1/2 lemon
Chop dandelion greens in a food processor and stir into yogurt. Add lemon juice, olive oil and salt and pepper to taste