Potato Croquette
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
41
Spice
65
Sweetness
35
Sourness
38
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Boil the potatoes until fork tender, and let cool for 20 minutes
2
In a large bowl, mash the potatoes
3
(For a creamier texture, use a potato ricer
4
) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper
5
Add one egg and mix well, until all the ingredients are evenly distributed
6
Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long
7
With your finger, create an indentation in the middle of the log and add a slice of mozzarella
8
Close up the logs and make sure the mozzarella is fully covered
9
Reshape if necessary
10
For the batter, dip potato logs in a beaten egg and cover with breadcrumbs
11
Heat the extra-virgin olive oil in a large pot to 350 degrees F
12
Fry in the oil in batches until the potato croquettes are crispy and golden brown
13
Let drain on a paper towel lined plate, and serve warm