2 pounds peeled Idaho potatoes, cut into 2-inch chunks
1/4 cup extra-virgin olive oil
1 medium-size onion, peeled and cut into small dice
1 clove garlic, peeled and minced
6 fresh sage leaves, minced
1 1/2 cups grated Parmigiano-Reggiano
2 whole large eggs
5 eggs
5 cups seasoned Italian bread crumbs
3 cups all-purpose flour
Salt and pepper
5 cups canola frying oil
Instructions
In a large sauté pan, heat olive oil until smoking; add prosciutto, cook till crispy, add onions, garlic, sage leaves, turn heat down to medium-low and cook until translucent and soft; set aside. Bring 6 quarts of water to a boil in a large pot, add peeled potatoes and cook until easily pierced with a paring knife, approximately 25 minutes. Drain potatoes while they are still hot, mash in a bowl with either a whisk or potato masher until fine and dry.
Immediately add the eggs, prosciutto, onions and cheese, mix quickly and thoroughly. Croquette mixture should be easily formed in hand, pliable and soft. With hands divide the potato mixture into golf ball-size portions, 25 in all. Form each one into a 1/2-inch by 2-inch-long cylinder or cigar shape with flat ends.
Place flour, seasoned bread crumbs and 5 beaten eggs all in separate bowls. Dredge potato croquettes first in flour, then in egg, then finally in seasoned bread crumbs, being careful to keep the shape of the croquette.
When complete, in a large heavy-bottom skillet, heat canola frying oil to approximately 350 degrees. Working in small batches 6 to 8 croquettes at a time, cook croquettes in oil until deep golden brown, approximately 1˝ minutes. Transfer to drain on paper towel and serve hot at once.
Originally Submitted
12/31/2009
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