- 5 large Idaho potatoes, peeled and boiled until soft
- 1/2 cup fresh parsley, minced
- 3 tablespoons grated Pecorino Romano
- Salt and freshly ground black pepper to taste
- 2 large eggs, beaten
- 2 cups seasoned breadcrumbs
- 3/4 cup fresh mozzarella, diced
- Extra virgin olive oil
- Sea salt for finishing
- Marinara sauce or lemon wedges optional
- In a large bowl, mash potatoes with parsley and Pecorino Romano until the mixture is almost smooth, and add salt and pepper to taste.
- Make the batter: place the eggs in a small bowl and the seasoned breadcrumbs in another.
- Form the croquettes: Line a baking sheet with waxed paper. Using your hands, form about a 1/3 cup of potato mixture into an oval about 2-1/2 inches long. Make a small indentation lengthwise in the center of the croquette with your finger. Place two or three pieces of mozzarella in the indentation, then cover with more potato mixture. Pat the croquette into shape, making sure all the mozzarella is covered. Dip the croquette into the beaten egg and then roll in the breadcrumbs, making sure all sides are well covered. Place on the prepared baking sheet and repeat until all the croquettes are formed.
- Prepare another baking sheet with paper towels. In a medium-sized skillet with deep sides, heat about an inch of olive oil over medium-heat until it shimmers. Fry the croquettes in batches until they are lightly golden all over, being careful not to crowd them. Place on the paper towel-lined baking sheet to absorb the excess oil, and sprinkle with sea salt. Serve while still hot with marinara sauce or lemon wedges.
From Di Palo's Guide to the Essential Foods of Italy
Lou Di Palo with Rachel Wharton