If you are among the few who do not like the croquettes and meatballs, raise your hand. Today's recipe is simple and tasty: softest potato croquettes with ham and Bologna mortadella in the filling. The croquettes are, always, one of the most popular Italian recipes, beloved especially by children, and there are endless variations: In this case, the crispy breading hides a basic stuffing Parmigiano Reggiano DOP and grated pecorino Dop, parsley, Ham and mortadella finely chopped. The result is a tender and tasty croquette, with a pinch of nutmeg making it more aromatic and delicious.
The only thing you have to watch is the type of potato: choose white potatoes, slightly mealy, starchy, perfect for making croquettes but in case you wish to make a wonderful mashed potatoes or potato gnocchi to be seasoned as you like.
Also remember that you must peel the potatoes and mash it still warm with a potato masher. At this point I hope that you already went to buy the ingredients to prepare my potato croquettes with ham and mortadella and I suggest you have a look at all my RECIPES OF MEATBALLS AND CROQUETTES. Have a good day!
800 grams of potatoes
100 grams of ham
50 grams of PDO Mortadella Bologna
salt and pepper, to taste
a whole egg
parsley, to taste
a pinch of nutmeg
80 grams of grated Parmigiano Reggiano PDO
40 grams of grated Pecorino PDO
breadcrumbs, to taste
flour, to taste
peanut oil or high oleic sunflower, to taste
The preparation of potato croquettes with ham and Mortadella is simple. once that you have chosen the right potatoes, the white ones , you can boil or steam it . Once the potatoes are cooked, you need to peel and mash while still warm. While the potatoes cool, Finely chop the parsley, the ham and mortadella.
Put the mashed potatoes in a bowl, add the egg, Salt, grated cheeses, pepper, a pinch of nutmeg, the ham and chopped mortadella and knead with a light hand, without pressing too much. Taste the potato stuff to verify that are tasty and savory in the right way, if not, you can add a pinch of salt or a little grated pecorino cheese.
When the dough has blended, form the croquettes with hands slightly moistened: I suggest you to give your potato croquettes with ham and mortadella an oval shape slightly flattened. This is an optimal form to achieve in a short time even cooking. Once the croquettes formed, put them on a lightly floured plate or cut and let them rest in the refrigerator for an hour. Like this, thanks to cold, potato croquettes will harden and fry will be easier
Put a little flour in a dish, in another dish breadcrumbs (salt slightly) and in a third dish the egg whisked with a tablespoon of water. Dip the croquettes in flour, then in the beaten egg, so that they are covered, and finally in breadcrumbs. While breaded meatballs, Heat abundant peanut oil or high oleic sunflower in a pan with high edges (I use a wok). When the oil is between 165 and 170 degrees (indispensable in every kitchen a cooking thermometer, remember this!), fry a few kibbles at a time. When the potato croquettes are golden brown on both sides, put them on a sheet of absorbent paper. Let cool potato croquettes with ham and bologna for at least 5 minutes before tasting them. And remember, you must eat potato croquettes with your hands! Bon appétit!