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Ingredients
- 3 medium potatoes
- 3 eggs
- 1/4 cup Parmiggiano Reggiano (grated)
- 1/4 cup mozzarella (shredded)
- 1/8 cup chopped parsley
- 1 tablespoon cool water
- salt and pepper to taste
- 1 1/4 cup breadcrumbs
- canola or vegetable oil for frying
Preparation
Step 1
Peel and boil the potatoes. When they are cooked through (a fork pierces them easily), drain them from the water and allow them to cool and dry out completely. This can be done a day or so in advance. Mash the potatoes well, into almost a puree, or put through a potato ricer, which is what I did.
Mix the potatoes with one egg, cheese, parsley, salt and pepper until well combined.
Using a tablespoon as a measure, roll a heaping tablespoon of the mixture by hand into 2-inch oblongs. They are now ready to coat in breadcrumbs. If you find your crocchette are a bit soft, you can place them in the refrigerator for one to two hours to firm up.
Break up the remaining two eggs, mixing it with one tablespoon of water, in a bowl. In a second bowl place 1 1/4 cups of bread crumbs. Roll the croquettes in the egg wash then coat in breadcrumbs.
Using a deep pot, heat around two cups of oil on medium-high heat. You’ll need enough to just cover the crocchette. Once heated, carefully place the crocchette in the oil for two to three minutes each, turning them once or twice to get an even golden brown colour. Remove to a paper towel to drain. Serve hot.