Potato Croquettes

Instructions

1. 1

   To prepare the potato croquettes, wash the potatoes under running water to remove any dirt, then place them in a large pot, cover them with water, and cook them without peeling. Use potatoes that are as similar in size as possible to ensure even cooking. It will take about 40 minutes if you boil them, or about half the time in a pressure cooker. Once cooked, let them cool slightly (just enough to be able to handle them) and then peel them.

2. 2

   Pass them through a potato ricer to obtain a puree while they are still hot. In a separate bowl, whisk the egg yolks with pepper and salt (keep in mind that 30 g of egg yolks corresponds to 2 medium eggs), then add them to the mashed potatoes.

3. 3

   Flavor with grated nutmeg and add grated cheese, mix with a spoon to combine the ingredients until you obtain a smooth and dry mixture. Take a portion of the mixture weighing about 35 g and form the croquettes, giving them a cylindrical shape with the two ends slightly flattened. As you form the croquettes, place them on a baking sheet lined with parchment paper. With the indicated dose, you will obtain about 30 croquettes. Once you have finished the mixture, bread the croquettes: prepare two bowls, one with the beaten eggs and the other with the breadcrumbs. Dip the croquettes first in the egg and then in the breadcrumbs.

4. 4

   Place the croquettes on a baking sheet lined with parchment paper. Once all the croquettes are finished, heat plenty of peanut oil in a not too large pot until it reaches 180-190° (it is recommended to use a kitchen thermometer to monitor the temperature) and then add 3-4 croquettes at a time to prevent the oil temperature from dropping. Cook, turning them with a slotted spoon 14 until they are golden brown on all sides. Drain them and place them on a plate lined with paper towels to drain excess oil. Serve the potato croquettes while still warm!

5. 5

   Adagiate le crocchette su un vassoio rivestito con carta da forno. Una volta terminate tutte le crocchette, scaldate abbondante olio di arachidi in un tegame non troppo grande fino a raggiungere i 180-190° (si consiglia l'uso di un termometro da cucina per monitorare al meglio la temperatura) e poi tuffate all’interno 3-4 crocchette alla volta per non fare abbassare la temperatura dell’olio. Cuocete rigirandole con una schiumarola 14 fino a quando non saranno ben dorate su tutti i lati. Scolatele e mettetele a scolare dell’olio in eccesso su di un piatto foderato con carta assorbente. Servite le crocchette di patate ancora calde!