Italian cheesy potato croquettes
To make these delicious potato croquettes, crispy on the outside but stringy on the inside, you will first need to wash and peel your potatoes. Place them in a saucepan and cover with cold water, turn on the heat and bring to a boil. Cook until soft.
Ingredients
- 500 g potatoes
- Salt, pepper and nutmeg
- 30 g butter, at room temperature
- 2 yolks
- 30 g parmesan cheese
- 10 cubes of scamorza cheese
- Flour
- 1 egg
- Breadcrumbs to taste
Instructions
- To make these delicious potato croquettes, crispy on the outside but stringy on the inside, you will first need to wash and peel your potatoes. Place them in a saucepan and cover with cold water, turn on the heat and bring to a boil. Cook until soft.
- Once ready, drain your potatoes and mash them with a potato masher. Add salt, pepper, nutmeg and butter. Then add the grated Parmesan cheese and the two egg yolks. Stir and mix everything together.
- Take about a tablespoon of dough with your hands, insert a cube of scamorza cheese inside and form a cylinder-shaped croquette. Dip it well first in flour, then in a beaten egg and finally in breadcrumbs. Do this until you have finished the dough.
- In the meantime, fill a small pan with seed oil and bring it to temperature. Remember that if you insert a toothpick it should sizzle. Fry your croquettes for about 5 minutes, or until golden brown on all sides. Remove them with a skimmer and place them on a sheet of paper towels. Salt them again and serve them hot: let yourself be charmed by all their external beauty and internal goodness!