POTATO CROQUETTES

5 lbs Idaho baking or Russet potatoes (2.2 kilogram)

2 ounces of butter (60 grams)

5 eggs ( 3 yolks to mix in the potatoes and the rest for the egg wash)

3/4 pound of mozzarella (325 grams)

3 tbsp fresh Parsley chopped (optional) 

1 to 2 cups all purpose flour ( 140 to 280 grams)

2 cups plain bread bread crumbs 

3/4 cup Pecorino Romano 

Salt to taste

Fresh cracked pepper to taste 

3 ounces of ham sliced (optional)

2 cup or more frying oil  I use Vegetable oil (480 ml)

METHOD:

Wash your potatoes and place them in a large pot filled with water to cover the potatoes. 

Let them cook until you insert a knife and they’re soft. 

Drain and they need to be peeled while hot for ease removal of the skin. 

As you peel each potato mash  them with a ricer in a large bowl. 

Once all mashed add butter, salt, pepper and Pecorino Romano cheese.  You can also add your parsley and ham. 

Let the potatoes cool before adding your eggs.  Taste and adjust the salt and pepper. Add your eggs. 

In 3 flat type plates, (I like Pyrex pie plates) in one add the flour, the second the eggs and the third the bread crumbs. 

Cut your mozzarella in 1 1/2 long stick. Like a little log.

Grab the potato mixture

And form a ball, with your index finger press in the middle to create an indentation for the mozzarella.  Roll the mixture to cover mozzarella and create an oblong shape. 

Dip in the flour, then the egg and then the breadcrumbs. 

They are best  if made a day in advance and fried once they are overnighted in the fridge. 

In a small fryer or a 2 quart pot filled with 2 cups vegetable oil bring to a 350 degrees Fahrenheit. Add the croquettes gently one at a time.  Do not overcrowd otherwise the  oil temperature drops and they’ll open. 

They’re best if eaten immediately. 

Leftover croquettes (never happens in my house!) can be warmed up in an oven at 400 degrees Fahrenheit for 5 minutes. 

This batch makes 32 medium croquettes.

Enjoy your POTATO CROQUETTES.