Learn how to make Italian potato croquettes, straight from my Beneventani grandparents! You'll need:
6-7 yukon gold potatoes
100 mL butter
1 teaspoon salt
50 mg finely grated parmesan cheese
A block of mozzarella
An excess of flour and bread crumbs
Feel free to vary any of these to taste
Step 1: Boil and Mash Potatoes
First peel the potatoes, then boil them until they're soft enough to put a fork through without much resistance. Drain the pot then mash the potatoes completely.
Step 2: Mix Other Ingredients With Potato
Wait for the potato to cool to room temperature, then add in the parmesan and one egg yolk only. Mix with your hand until uniform.
Step 3: Making Crocchette Shapes
Cut bits of the mozzarella block off and put them inside little lumps of our potato mixture.
Step 4: Coating the Crocchette
Beat the other eggs and leftover egg white until uniform. Then for each crocchette, cover uniformly in flour, then egg, then breadcrumbs.
Step 5: Fry Slowly
Preparing a pan of cooking oil, put the stove on low-medium depending on how fast you want them (and how melted you want the mozzarella inside). Fry the crocchette, rotating them with a fork, until browned all around. Makes 20.