Recipe courtesy of David Rocco
Episode: Boys' Night Out
Print
Potato Croquette
Total:
1 hr 40 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 40 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds potatoes, peeled
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • 2 eggs
  • 1 mozzarella ball, cut into thin strips
  • 1 cup dried bread crumbs
  • Extra-virgin olive oil, for frying

Directions

Boil the potatoes until fork tender, and let cool for 20 minutes. 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. 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. For the batter, dip potato logs in a beaten egg and cover with breadcrumbs. Heat the extra-virgin olive oil in a large pot to 350 degrees F. Fry in the oil in batches until the potato croquettes are crispy and golden brown. Let drain on a paper towel lined plate, and serve warm.

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