Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 16
Ingredients
- 2 medium potatoes
- 1 tbsp grated Parmesan cheese
- ¼ cup all purpose flour
- ½ cup Italian bread crumbs
- 2 egg whites, beaten
- 1 egg yolk
- Salt and pepper to taste
- ½ tsp Nutmeg
- Vegetable or canola oil for frying
Instructions
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Peel off the potatoes and cut them small.
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Place the potatoes in a saucepan and cover them with a slightly salted water, then cook them over medium low heat for about 15 minutes.
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Drain the potatoes if they still have water, then mash them with the potato masher or a folk. I have obtained 2 cups of mashed potatoes in this recipe.
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Place the potatoes in a large bowl and add nutmeg, then season with salt and pepper to taste.
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Add the tablespoon of grated Parmesan cheese.
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Add the egg yolk and mix it well.
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Spoon the potato mixture into a piping bag (without the tip) or a large ziploc bag.
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Cut the tip of the ziploc bag.
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Pipe the potato mixture into a large plate and form thin logs.
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Cover the plate with plastic wrap and refrigerate for at least 15 minutes.
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Cut the thin logs into small ones or croquettes (the length is your choice)
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Prepare three shallow bowls. The first one contains flour, the second contains the beaten egg whites and the third bowl contains bread crumbs.
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Place the croquettes into the flour and coat them completely.
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Dust excess flour from the potato croquettes and dump them into the beaten egg whites.
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Place them into the bread crumbs to be coated.
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Fry them in batches, in the hot vegetable oil (or canola) until golden brown on all sides.
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Drain on paper towels.
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Serve.
Recipe Notes
- For the crunchiness of the croquettes, it is preferable to serve them immediately.
- I prefer chilling the potato logs so that the croquettes won’t fall apart during frying. The more you let them chill, the better result.