6 lg. potatoes
1/8 lb. butter
2 egg yolks
2 egg whites
1/2 c. Romano cheese
Salt, pepper, parsley to taste
Flour and bread crumbs as needed
Oil of your choice

Boil and mash potatoes. Add egg yolks, cheese, butter, salt, pepper, and parsley. Mix well. Cool in refrigerator 1/2 hour. In separate dishes, place flour and bread crumbs. Beat egg whites lightly. Form croquettes; roll in flour, egg, and then bread crumbs. Fry in deep oil; drain on paper towels. Makes about 24.