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1
Peel potatoes and cut into 1-inch pieces.
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2
Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
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3
Drain in a colander.
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4
Force potatoes through ricer into a medium bowl and cool.
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5
Lightly beat 1 egg in a small bowl with a fork.
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6
Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
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7
Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
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8
Lightly beat remaining 2 eggs in a small bowl and set aside.
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9
Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
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10
Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour.
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11
Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray.
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12
Chill, covered, 30 minutes.
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13
Preheat oven to 200F.
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14
Heat 1 1/2 inches oil in a 3-quart pot until it registers 360F on thermometer.
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15
Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
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16
Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas.
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17
(Return oil to 360F between batches.)
