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Potato Croquettes - {Panzeroti Di Patate}

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozBaking potatoes - peeled, and
  Cut into chunks
4   Eggs - separated
1/4 lb 113g / 4ozProsciutto cotto, cooked ham - cut 1/4" dice
4 tablespoons 60mlButter
1/4 cup 49g / 1.7ozFreshly-grated Parmigiano-Reggiano
  Several gratings of nutmeg
1 cup 62g / 2.2ozFlour
1 cup 146g / 5.1ozFresh bread crumbs
2 cups 474mlExtra-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.

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


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