1 kg (2 lbs) russet or other mealy potato (boiled and mashed)
1small cup milk
100g (4 oz) grated parmesan cheese, or a mixture of parmesan and pecorino romano, or just pecorino
salt and pepper
a pinch of finely chopped parsley (optional)
200 g (8 oz) mozzarella, cut into small strips
—— o ——
PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
SERVES: 20 pieces
Equipment: 1 large bowl, 2 soup plates, 1 large frying pan, 1 small cap, 1 spatula
1- In a large bowl put the mashed potatoes, add 2 beaten egg and melt all using a spatula or hands
2- Add 1 little cup of milk, cheese, salt, pepper, parsley (optional)
3- Knead well with spatula as long as it become well mixed
4- Take a piece of the dough, about the size of a tablespoon and more, in your hands, and flattened it into an oval shape in the palm of your hand. In the center press the mozzarella and cooke ham, close the dough around the filling and then roll it around with your hands to form a lozenge-shaped croquette.
5- Put in a plate 3 beaten egg with salt, and in 1 plate the breadcrumbs
6- Pass each croquette first in the egg then in the breadcrumbs
7- Now put the oil to heat in a large frying pan, which should be very hot, as soon as the oil is hot, fry the croquettes, turning them frequently in the oil, until golden brown on both sides.
8- Put them on paper towels to drain the excess oil
9- Serve immediately and enjoy!