6 large potatoes
3 eggs, separated
1 cup grated Parmesan or Pecorino Romano
2 tablespoons chopped fresh parsley
Pinch of nutmeg
Salt and pepper
4 ounces mozzarella cheese, cut into small cubes
2 cups plain bread crumbs
Vegetable oil for frying
Boil the potatoes until tender, about 30 minutes.
Peel the potatoes and mash very well. Let cool slightly.
Stir the egg yolks, grated cheese, parsley, and nutmeg into the potatoes.
Season with salt and pepper.
In a shallow dish, beat the egg whites until frothy.
Spread the bread crumbs on a sheet of wax paper.
For each croquette, use about 1/4 cup of the potato mixture.
Place the mixture in the palm of your hand and form a ball.
Make an indentation in the center and add a few cubes of mozzarella.
Bring up the sides to cover the cheese.
Form into a sausage shape about 1 inch thick by 2-1/2 inches long.
Repeat with the remaining potato mixture.
Dip the potato logs into the egg whites, then roll in the bread crumbs.
Place the logs on a wire rack and allow them to dry for 20 to 30 minutes.
Pour about 1/2 inch of oil into a large skillet.
Heat over medium heat until a bread crumb sizzles when dropped in the oil.
Place only enough of the croquettes into the pan as will fit without crowding.
Fry them until evenly browned, turning occasionally.
Drain on paper towels.
Serve immediately or keep warm in a low oven.
Serve with tomato sauce on the side for dipping.
Pototo croquettes are small cylinders of mashed potatoes combined with eggs and Parmesan
cheese wrapped around a cube of mozzarella and then coated with bread crumbs and fried. The
mozzarella melts during the frying process so that the center of each croquette is soft and the
bread crumbs form a crispy outer crust. Potato Croquettes are nice as a side dish but can also
be served as a snack with a small dish of tomato sauce for dipping.