This is another yummy recipe from Italian Foodies. Another great way to use up the potatoes. As usual, I modified the original recipe of this crunchy finger food. Here we go..
- 5 – 6 large potatoes
- Mild dried herbs, a few pinches
- 1 1/2 cups of breadcrumbs or panko (Japanese breacrumbs)
- ~150 g of grated (matured preferably) cheddar cheese / mozarella
- ~ 50 g of grated Parmesan (or Pecorino which I have used here)
- 250 ml veg oil
- Salt and freshly ground black pepper to taste
- 1 large free range egg (separate out the egg yolk and egg white)
- Peel and boil the potatoes in salted water until tender.
- Drain well and mash them up, add salt & pepper to season. Then add in egg yolk only, dried herbs, grated Parmesan to mix in evenly.
- Sprinkle breadcrumbs onto a flat tray.
- Now, use a tablespoon to scoop out the cooled mashed potatoes, roll it into a ball with hands then gradually into a rod shape.
- Poke a channel through the rod, leaving the base in tact.
- Stuff grated cheddar into the hallow tube to the surface, close the top in. If you need more mashed potatoes to close in, dab in some more.
- Dip the stuffed potatoes into the egg white to coat evenly, then, dredge it along the flat tray laden with breadcrumbs until all coated evenly.
- Repeat Step 4 – 7 until the mashed potatoes are all used up.
- Then, slide the shaped croquettes into the hot oil gently, when the surface are all golden brown, drain off the oil and arrange them onto a flat tray layered with kitchen towels.
I sprinkle a bit more black pepper onto the fried croquettes before serving them.