As the holidays are approaching, the Neapolitan in me starts to think of fried foods. My Crocchette di Patate (Italian potato croquettes) are a wonderfully tasty appetizer that you can put on the table at any holiday party that will satisfy your guests. A deep fried mix of potatoes, cheese, ham, and spices that I know you will love. One key note: The drier your mix before frying the better. My recipe as it is made is quite wet so allow your mix at least 3-4 hours in the fridge to solidify. You will need: 6 medium sized russet potatoes, 8 oz of mozzarella, 8 oz of sliced ham (smoked, sweet, your call), 3 oz of pecorino romano cheese, 4 eggs, fresh parsley, oregano, plain breadcrumbs, one bulb of garlic (thanks Bob and Sherry Roffi), white flour, olive oil, salt and pepper.
I have a deep fryer but you don’t need one. That said, do not skimp on oil when making these as they absolutely need to be submerged in boiling oil for the crocchette di patate to properly cook.
Good luck! Let us know how yours turns out and Happy Holidays!
Music: Gustav Mahler’s Symphony no. 1 in D major