Potato Croquettes - {Panzeroti Di Patate}

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Baking potatoes - peeled, and
		Cut into chunks
4		Eggs - separated
1/4 lb	113g / 4oz	Prosciutto cotto, cooked ham - cut 1/4" dice
4 tablespoons	60ml	Butter
1/4 cup	49g / 1.7oz	Freshly-grated Parmigiano-Reggiano
		Several gratings of nutmeg
1 cup	62g / 2.2oz	Flour
1 cup	146g / 5.1oz	Fresh bread crumbs
2 cups	474ml	Extra-virgin olive oil - for frying

Recipe Instructions

Bring 8 quarts of water to a boil. Cook the potatoes in the boiling water until easily pierced with a paring knife, about 15 minutes. Drain the potatoes and, while still hot, pass them through a food mill. Immediately add the egg yolks, prosciutto, butter, Parmigiano-Reggiano, and nutmeg and mix well. Season with salt and pepper.

With moist hands, divide the mixture into golf ball-sized portions and form disks of 2-inch diameter.

On three separate plates, place the flour, egg whites and bread crumbs. Dredge each disk through each of the plates, starting with the flour, then the egg whites, then the bread crumbs.

In a heavy-bottomed skillet, heat the oil until almost smoking. Cook the disks in the oil, working in batches to avoid overcrowding the pan, until disks are deep golden brown.

Remove disks to a plate lined with paper towels and serve. They can be reheated from room temperature, but should not be refrigerated.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A19) - from the TV FOOD NETWORK

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