← Nouns Cooking · Italian

Ingredients

• 1 kg floury potatoes, unpeeled
• 2 egg yolks
• 60 g parmesan or vegetarian hard cheese, finely grated
• 1 handful Parsley, finely chopped
• 1 pinch Nutmeg
• 100 g Mozzarella, cut into small sticks and dried (optional)
• 2 Eggs, beaten, for coating
• 150 g fine dried breadcrumbs
• 1 l sunflower or peanut oil, for frying
• Salt
• Black pepper

Method

1. Boil the potatoes whole in their skins in salted water for 25–30 min, until a knife slides in easily. Drain, peel while hot and pass through a ricer or mash until completely smooth.
2. Leave the mash to cool for 10 min, then mix in the yolks, parmesan, parsley, nutmeg, salt and pepper.
3. With damp hands, shape into logs about 7 cm long. If you like, push a stick of mozzarella into the middle of each and close the potato around it.
4. Roll in beaten egg, then breadcrumbs, then chill for 30 min to firm up.
5. Heat the oil to 170°C (340°F) and fry in batches for 3–4 min, turning, until deep golden. Drain on kitchen paper and serve hot.

Tips

• Boiling potatoes in their skins keeps the mash dry, so the croquettes hold together.
• Peanut oil is traditional for frying here; tell guests if you use it.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Cooking with Manuela Jamie Oliver