Potato Croquettes (lidia Bastianich)

Total Time: 1 hr 38 mins Preparation Time: 1 hr 30 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 lb potato, preferably yukon gold
• 4 tablespoons unsalted butter
• salt
• fresh ground pepper
• freshly grated nutmeg
• 3 large eggs
• 1/2 cup chopped italian prosciutto
• 1 tablespoon chopped fresh italian parsley
• 2 cups fine dry breadcrumbs (fresh, more if needed)
• all-purpose flour
• 2 cups vegetable oil

Recipe

• 1 scrub the potatoes well; do not peel them.
• 2 add enough cold water over the potatoes in a medium saucepan to cover them by 3 fingers.
• 3 bring the water to a boil over high heat, then lower the heat slightly to a gentle boil.
• 4 cook until tender when poked with a wooden skewer or the tip of a paring knife, 20-35 minutes, depending on the size of the potatoes.
• 5 drain the potatoes and let them stand until cool enough to handle.
• 6 scrape off the skins with a knife and pass the potatoes through a ricer or force them through a coarse sieve back into an empty pot.
• 7 stir in the butter; et the pot over medium heat, and stir until the puree is smooth.
• 8 remove from heat and season with salt, pepper, and a touch of nutmeg.
• 9 beat one of the eggs and stir it, along with the prosciutto and parsley, into the potato mixture until all the ingredients are evenly distributed; cool to room temperature.
• 10 using about 2 tablespoons of the potato mixture for each, form cylindrical croquettes about 2 inches long.
• 11 refrigerate the croquettes, uncovered, until firm, about 20 minutes.
• 12 they can also be covered and refrigerated for up to 1 day before continuing.
• 13 whisk the remaining two eggs well in a wide bowl.
• 14 spread the breadcrumbs and flour out on separate plates or sheets of waxed paper.
• 15 working with a few at a time, dredge the croquettes in flour to coat them lightly and tap off the excess.
• 16 dip the floured croquette into the egg, turning well to coat all sides evenly.
• 17 let the excess egg drip back into the bowl, then lay the croquettes in the bread crumbs; turn to coat all sides and ends well with the bread crumbs, pressing very gently with your hands until the crumbs adhere well to the croquettes.
• 18 heat the vegetable oil in a heavy, medium skillet over medium heat to 350°.
• 19 when the oil reaches temperature, slip half the croquettes into the oil.
• 20 fry carefully, turning them as necessary, until golden on all sides, about 4 minutes.
• 21 adjust heat under the pan as the croquettes cook so they cook evenly.
• 22 remove the croquettes with a slotted spoon and drain them on a paper-towel lined baking sheet.
• 23 repeat with the remaining croquettes.
• 24 fried croquettes can be kept warm on a baking sheet in a 200° oven for up to 20-30 minutes.