I LOVE potato croquettes, you will find them on most casual dining menus in Italy. The MIL often makes them with Gorgonzola or mozzarella for Sunday lunch and there is never enough as they are devoured instantly. There’s a little bit of work involved but are a great food for kids and adults alike so it’s worth it. I’ve never seen them home-made here, they always tend to come in the frozen variety so if you’ve never made them before the family will be very impressed but will probably demand them on a regular basis so be warned:) This recipe is great for using leftover mash and are a perfect match for roast meats.
what you need:
5 floury potatoes
1 egg yolk
1 beaten egg
grated Parmesan cheese (about 50g)
1-2 slices ham chopped
breadcrumbs – I buy the fresh breadcrumbs in Superquinn
sea salt and black pepper
vegetable oil for deep frying
what to do:
cook the whole unpeeled potatoes in salted water until tender, drain and peel. Place in a bowl and mash with a potato masher:
season and add your Parmesan:
add your egg yolk and mix everything together, if your mix is too dry you can add a little milk:
shape the mixture into croquettes, and make a hole with your finger, don’t worry they don’t have to be perfect, just making myself feel better:)
push in your chopped ham and mozzarella:
mould and reshape, rough and ready is perfectly acceptable, I don’t do perfection;), dip in your beaten egg:
dip in your breadcrumbs, heat lots of oil in your frying pan and cook over a low-medium heat, be careful not to burn them!
once cooked drain on kitchen paper:
what are you waiting for – EAT!!!