I always make these pancake-based croquettes on holidays, they're far superior to traditional ones

Croquettes, predominantly associated with holidays, have become a staple in many homes accompanying the borscht. The same holds true for my family. Although we find them delicious all year round, they seem to taste even better on Christmas Eve. Ever since stumbling upon the potato pancake recipe, I've never looked back. They're soft, pliable, and they don't break during frying.

This recipe serves as a wonderful means to utilize leftover potatoes from the day before. In this manner, waste is eliminated, and those seemingly bland potatoes are transformed into a scrumptious dish.

Ingredients:

• 1.1 lb potatoes,
• 3 eggs,
• 8.8 ounces of wheat flour,
• 14.8 fl. oz. of milk,
• 1 tablespoon of butter,
• half a teaspoon of salt.

Instructions:

1. Peel, wash, and cook the potatoes in salted water.
2. Drain the cooked potatoes, while retaining some water at the bottom of the pot. This makes mashing them easier. Add a generous tablespoon of butter and blend everything into smooth, fluffy mashed potatoes.
3. Transfer the cooled mashed potatoes to a bowl. Incorporate the eggs by mixing them in.
4. Add wheat flour, pour in milk, and season with salt and pepper. If the mixture is too thick, add some more milk.
5. Allow the dough to rest for 30 minutes, this gives the gluten time to bind well and ensures the pancakes retain their flexibility after frying.
6. Pour portions of the dough onto the pan and fry both sides. If not using a non-stick pan, lightly coat the surface with oil using a silicone brush - a few drops should suffice.

These fried pancakes remain flexible, making them ideal for croquettes. They neither crack nor tear, and they taste incredible. This recipe has been a game-changer for me; as a result, holiday cooking has never been more enjoyable.