Potato croquettes. They fell again in the network of croquettes, meatballs or whatever you want to call them. But I could not make the Tater Tots? No, I couldn't. Here they are, Basic version. The good, simple, old potato croquettes with some’ parsley, so much shredded cheese and a tasty Breading. Though, since if I Sin I Sin big, eat fresh stracchino to complement these… feel that flavor… She will not be none, young and old. If you like meatballs and croquettes also try our Eggplant meatballs, those of fish on tomato sauce, those of radicchio and potato, those of artichokes, peas and Bacon or those of spinach and ricotta cheese.
Ingredients for 4 people:
for the filling
- 6 large potatoes
- two egg yolks
- salt and pepper
- a pinch of nutmeg
- chopped parsley as required
- 60 grams of grated pecorino romano Pdo
- 80 grams of grated parmigiano Reggiano PDO
for the Breading
- two eggs
- enough flour
- breadcrumbs as required
- sunflower oil for frying as required
- salt to taste
Cook the potatoes to steam, whole and unpeeled, until you hold (but not overcooked, I recommend).
Peel and mash them while still hot with a potato masher. Add the eggs, chopped parsley, grated cheeses (I really like seasoned, you notice) and add some salt, pepper and nutmeg.
Form rounded nuggets with your hands and crush. Prepare a plate with flour, one with eggs lightly beaten and one breadcrumbs you have slightly salty and pass the croquettes gently first in flour, then in egg and finally in breadcrumbs: Since I'm very soft, will tend to deform. No fear: Once they are breaded returned them the shape you want.
FRY in abundant boiling oil sunflower seed so they are nicely Golden on both sides. Serve immediately.
THE PAIRING: with Kibbles delicious in their rustic simplicity, We suggest you drink a beer: We chose a pillar of drinking sardo, beer Ichnusa cruda. Balanced taste, light colours and gilt, a bitter note and a moderate carbonation that degreases wide frying.