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Ingredients
- 500 g Pontiac potatoes
- 2 eggs separated
- 50 g parmesan
- 50 g pecorino
- 1 small bunch flat leaf parsley finely chopped
- 100 g diced ham
- Salt & pepper
- 200 g cubed mozzarella
- 250 g bread crumbs made from stale bread
- 250 g
- 500 ml peanut oil
Preparation
Step 1
Boil the potatoes in their skins until tender. Leave to cool slightly, then peel and press through a ricer while still hot. When cool transfer it to a large bowl and add the egg yolks, parmesan, mozzerella, pecorino, parsley, ham, salt, pepper and mix to combine
Take a tablespoon of mixture and form it into a long fat finger shape.
Lightly whisk the egg whites in a shallow bowl.
Roll the croquets in the flour, the egg whites and then the breadcrumbs. Repeat till all complete.
Heat a deep frying pan with peanut oil; make sure the oil is not smoking. Cook the croquets in batches, do not over crowd the pan.
Serve as they are, they can also be eaten cold.