Prepare the potato croquettes. One of the classic appetizers that accompany pizza all over the world. It has always been part of the Italian tradition. As tradition wants, the filling must be compact.
The secret lies in choosing a good potato that is floury, so that it can absorb all the other ingredients well.
How to prepare croquettes
Particular attention must be paid during the breading, it is not enough to pass them in the egg and in the breadcrumbs, but it is necessary to pass them in the flour, then in the egg and then in the breadcrumbs.
In this way, once fried they will not open and the filling will not absorb too much oil.
Preparation of the croquettes
Ingredients for 20 croquettes approx
900 grams of potatoes
2 whole eggs
5 spoons of parmesan
Boil the peeled potatoes, scolatele, let them cool down a bit then peel them and mash them with a potato masher.
Let them cool well, add 2 yolks, salt pepper and nutmeg and mix well. Helping you with your hands, take a little dough and shape it into a cylinder shape.
After the preparation, pass the croquettes in the flour, then in the egg and finally in the breadcrumbs. Heat the oil for frying a 180 degrees and fry them. When they are golden, drain them on paper towels.
Prepare the potato croquettes
I recommend ... cooked and eat before the crunchiness vanishes.
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