Potato Croquettes

Recipe Ingredients

		Vegetable oil - for frying
3 lbs	1362g / 48oz	Yukon Gold potatoes - peeled, and
		Cut small cubes, cooked through and cooled
6		Eggs
1/2 cup	118ml	Cooked ham - cut small cubes
1 cup	198g / 7oz	Freshly-grated Parmigiano Reggiano
1/2 cup	118ml	Milk
1 cup	62g / 2.2oz	Cake flour
1 cup	146g / 5.1oz	Breadcrumbs
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a 6-inch-deep saucepan, heat 4 to 6 inches of oil to 375 degrees.

Put the cooked and cooled potatoes through a food mill into a large bowl. Stir in 4 of the eggs, ham, and cheese and incorporate. Season with salt and pepper.

Pour flour onto a large plate and the breadcrumbs onto another large plate. Whisk the remaining 2 eggs with the milk and pour this mixture into another large plate.

Starting with a ball of potato mixture the size of an egg, form your croquettes using your hands (it helps to cover your hands with some of the flour to avoid a lot of sticking). They should look like fat cylinders. Dredge the croquette in flour, then the egg mixture, and finally, the breadcrumbs. Continue until all potato mixture is finished.

Carefully place 5 croquettes in the hot oil and fry until a deep golden brown, about 4 minutes. Remove and drain on paper towels. Continue until all croquettes are fried. Serve immediately.

This recipe yields 4 to 6 servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1B11) - from the TV FOOD NETWORK

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