There are many recipes for Potato Croquettes

however, this one seemed to be the one I always turned to.

Referred to by my Little Nonna as Palline Patate

FRYING PAN WITH OIL HEATED TO 375º – ½-INCH DEEP

1 LB IDAHO POTATOES – peeled, quartered

¼ CUP BUTTER -salted or unsalted

1 WHOLE EGG – lightly beaten

1 EGG YOLK – beaten lightly

1 EGG WHITE – lightly beaten

PINCH OF NUTMEG – to taste

2/3 CUP VERY FINE BREADCRUMBS – or more as needed

¼ CUP PARMESAN CHEESE – freshly grated

OIL – for frying

Boil potatoes, cooking until tender. Drain thoroughly and discard water. Using a ricer process the potatoes into a large bowl. Add butter, whole egg, egg yolk, nutmeg, salt, pepper and blend well. Taste and adjust for seasoning. Stir rapidly with a wooden spoon over low heat until it all comes together firmly.

Meanwhile heat oil in a deep sided frying pan.

Transfer to a large plate, pick up small amounts of the mixture, about the size of a walnut and mold into an oval shape. Dip in beaten egg white, then carefully roll around in breadcrumbs mixed with cheese. Using a spoon, slowly add them to the preheated oil. When golden brown, remove with a slotted spoon and drain on paper towels (before the invention of paper towels my Little Nonna would drain them on the paper grocery bags we used then). Keep warm in a preheated oven until ready to serve.

NOTE: an alternate dish to make using the same croquette recipe is Palline di Patate. Follow the same recipe as for Potato Croquettes but add about ½ cup of flour to the mashed potato mixture, shape into small balls and poach them in salted water for 3 or 4 minutes, and drain well in a colander. Place in greased baking dish, sprinkle well with Parmesan cheese and ¼ cup butter and bake in a preheated 400º oven until golden brown. Time is dictated by the size of the potato ball.

BUON MANGIATA!

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POTATO MOZZARELLA CROQUETTES

Light and cheesy and so delicious

LARGE SAUCEPAN

VEGETABLE OIL FOR FRYING

1 LB BAKING POTATOES – peeled, cut into chunks

KOSHER SALT – as needed

6-8 OZ FRESH MOZZARELLA – 1/3-inch dice cuts

2 TBS PARSLEY – finely chopped

FRESHLY GROUND BLACK PEPPER – to taste

2-3 TBS EXTRA VIRGIN OLIVE OIL

2 MEDIUM TOMATOES – about ¾ lb cut into 1-inch pieces

2-3 TBS FRESH BASIL – finely chopped

1 CUP BREAD CRUMBS – or more as needed

3 EGGS- large

2-3 GARLIC CLOVES – minced

In a saucepan filled with cold water, and a generous amount of salt, along with the potatoes and bring to a slow boil. Then lower heat and simmer over moderate heat until tender. Drain, cool until you are able to handle them and then pass through a ricer into a large bowl.  Stir in the mozzarella and parsley and season with salt and pepper – to taste. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and place in refrigerator until firm – about 30-45 minutes.

In the meantime, heat the olive oil in a saucepan. Add the tomatoes and cook over moderate heat, stirring until softened and sauce like. Stir in the basil and season with salt and pepper and transfer to a bowl.

Spread the breadcrumbs in a shallow bowl. In another bowl beat the eggs with the garlic and just a pinch of salt and pepper. Dredge the croquettes in the bread crumbs, shaking off the excess. Dip each breaded croquette in the beaten eggs to coat and then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.

In a large saucepan heat 1½ inches of vegetable oil to 350º. Working with a few at a time. Fry the croquettes, turning slowly until golden brown and crisp – about 3 or 4 minutes per batch. Transfer to a plate lined with paper towels to drain. Serve with the tomato sauce or with a sauce that you prefer, such as Pesto or even plain.

NOTE: make sure that the oil is hot and stays at the 350º or the croquettes will be soggy and oily.

BUON MANGIATA!