Italian Potato Croquettes |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
These aren't your everyday bland croquettes. Try them with any meat or poultry dish made in a tomato sauce. These also make a great snack served with a nice marinara suce for dipping. Ingredients:
2 1/4 pounds potatoes(do not use waxy types, russets are recommended). |
1/2 cup freshly grated parmasean cheese (do not use boxed cheese). |
3 large eggs, separated |
1/4 tsp. fresh grated nutmeg |
2 tbl. fresh flat leaf (italian) parsley |
1 cup flour (all-purpose) |
1 3/4 cups fine bread crumbs |
4 cups olive oil for frying (use a pommace oil as it is the cheapest) |
salt pepper |
Directions:
1. Boil the potatoes in their skins in salted water to cover until tender, about 30 minutes.
2. Drain the potatoes and peel them.
3. Mash the still hot potatoes in a bowl.
4. Let them cool completely.
5. When they are room temperature, add the cheese, egg yolks, nutmeg, and parsley.
6. Season to taste with salt and pepper.
7. Flour your hands and form the potatoes into 2 long croquettes.
8. You should have about 30 croquettes.
9. Put flour in a small, shallow bowl.
10. Put bread crumbs in another like bowl.
11. In another bowl beat egg whites until broken (Just foaming but not meringue)
12. Roll the croquettes in the flour, dip in the egg whites, then roll them in the bread crumbs to cover.
13. In a deep skillet heat the oil to 350 degrees (careful, olive oil smokes easily and leaves a disagreeable taste when obverheated).
14. Sli[p the croquettes a few at a time into the oil and fry until golden brown.
15. Remove from the oil with a slotted spoon and drain on absorbent papper towels.
16. Serve hot.
|
|