Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds potatoes, peeled

  2. 1/2 cup freshly grated Parmigiano Reggiano cheese

  3. 1/2 cup finely chopped fresh parsley

  4. Salt and freshly ground black pepper

  5. 2 eggs

  6. 1 mozzarella ball, cut into thin strips

  7. 1 cup dried bread crumbs

  8. Extra-virgin olive oil, for frying

Instructions Jump to Ingredients ↑

  1. Boil the potatoes until fork tender, and let cool for 20 minutes.

  2. In a large bowl, mash the potatoes . (For a creamier texture, use a potato ricer .) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.

  3. Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella . Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.

  4. For the batter , dip potato logs in a beaten egg and cover with breadcrumbs .

  5. Heat the extra-virgin olive oil in a large pot to 350 degrees F.

  6. Fry in the oil in batches until the potato croquettes are crispy and golden brown.

  7. Let drain on a paper towel lined plate, and serve warm.


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