CROCCHE' DI PATATE - POTATO CROQUETTES Typical street food of Naples. Also eaten as antipasto/snack

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INGREDIENTS:
4 brushed potatoes (around 750-800g)
2 eggs, separated
70g grated parmesan cheese
1 tablespoon chopped parsley
Salt and pepper
1 cup breadcrumbs
Canola oil for frying
METHOD:
Wash potatoes well, place in a saucepan and cover with water. Boil potatoes until fork tender. Boiling the potatoes unpeeled prevents water absorption
Drain and set aside til cool enough to peel
While still warm pass through a potato ricer, or mash with a potato masher til smooth
Place mashed potatoes in a large bowl, add 2 egg yolks (reserve the whites for later), parmesan cheese, parsley, salt and pepper to taste.
Use your hands to mix until a dough is formed. If too dry add a drop of milk, if too soft add more grated cheese or some breadcrumbs
Have one plate ready with the reserved egg whites and whisk lightly, and another plate with the breadcrumbs
Grab some of the mixture and roll into balls then shape into a cylinder.
Drop in to the egg white and coat then coat with the breadcrumbs, set aside onto a plate and continue with the rest of the mixture
Heat canola oil in a small saucepan so it is about 2-3cm high
Once oil is hot gently place the crocche’ one by one in the hot oil, fry on all sides until golden. Place on a paper towel to drain excess oil
Enjoy as a starter or as a snack!
Makes 18-20 pieces

[@SongSparrow-wf2is]

these look divine🌷fantastic video🌷

[@Nonnointhekitchen10]

Thank you 🙏 let us know if you try them