7,3 / 10
ready in 36 min.
Cook broccoli in large pot of boiling salted water until tender, about 5 minutes. Drain well.
Finely chop broccoli. In a large bowl, mix broccoli, 1 cup breadcrumbs, egg yolks, Parmesan, salt, and white pepper into potatoes.
Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gently fold egg whites into potato mixture.
Form mixture into sixteen 2-inch-diameter, 3/4-inch-thick rounds. Coat with remaining breadcrumbs; place on baking sheet.
Working in two batches, heat 3 tablespoons oil in a large skillet set over medium heat. Add half of the croquettes and cook until golden, about 4 minutes per side. Transfer to baking sheet and keep warm. Repeat the process with the remaining croquettes. Serve warm.