Italian potato croquettes
Ingredients
- 4 medium potatoes (approximately 800 grams)
- 1/2 cup of shredded mozzarella cheese
- 2 tablespoons parmesan cheese, grated
- 3 eggs, divided
- 1/2 teaspoon ground nutmeg
- 1 tablespoon fresh parsley, chopped
- Salt and pepper
- Bread crumbs, as needed
- Oil to fry, as needed
Directions
- Peel and cut the potatoes in quarters. Place in a large pot, cover with water, add salt and bring to a boil over medium-high heat (about five to seven minutes). Lower to medium heat and simmer until tender, about eight to 12 more minutes, based on the size of the potatoes. Check with a fork to see if tender all the way through.
- Drain and carefully pass the potatoes through a ricer when still hot. Collect the mashed potatoes in a bowl. Let them cool for five minutes. Taste the mashed potatoes and adjust with salt if necessary
- Add one egg, the shredded mozzarella cheese, parmesan cheese, nutmeg, and chopped parsley. Mix with a spoon until combined.
- Shape the mixture into balls, using the palms of your hands. Chill in the refrigerator for at least 15 minutes, or until ready to cook.
- Beat two eggs and salt to taste. Dip each croquette in the beaten eggs and roll in the bread crumbs. To make a thicker, super crispy outer shell repeat this twice. Dip in egg and bread crumbs again.
- In a small saucepan, heat one inch of vegetable oil over medium-high heat, until the oil is hot enough - you can test with a wooden spoon. The oil is ready when you see bubbles coming up around the spoon.
- Fry the potato croquettes in batches until golden brown. Turn on all sides. It should take about two minutes per batch. Place on paper towel to drain. Serve with a marinara sauce!
