Crocché di Patate ©
Potato Croquettes

Summer is a time for Antipasti which stimulate the taste buds and reduce the appetite. Along with the traditional cold cuts of Prosciutto, Mortadella, Salame, etc., you should include the following tasty little treats

When my mother made them, we, my father, my wife and kids, all roamed around the stove to pick up one or two of the not too perfect “polpettine di papate” that were not to go on the serving’guest’ tray. They are a delightful addition to any antipasto tray.

2½ pounds potatoes
3 egg yolks (reserve the whites – you will need them) plus one whole egg
5 tablespoons grated Parmigiano/Romano cheese
½ cup parsley - finely chopped
¼ cup olive oil
Corn Oil for frying

The phrase for the amounts required for the next four ingredients, of no specific measure, in Italian, is “quanto serve or quanto basta”. This means “what it takes” or “the amount needed”

All purpose flour
Salt
Pepper
Bread crumbs (plain)

Wash and peel the potatoes, cutting them into 1 inch chunks and then submerging the peeled potatoes in cold water so they don't oxidize. When all the potatoes are peeled and cut, place them in large pot. Fill the pot with cold water to just cover the potatoes. Add 1 tablespoon salt. Bring the water to a boil and cook until the potatoes are tender, about 12 minutes from start of boiling.
Drain the cooked potatoes. When they are cool enough to handle, run the cooked potatoes though a potato ricer or food mill.

When all the potatoes are riced, put them in a large bowl and season with the grated parmesan, parsley, salt, pepper and olive oil. Mix the ingredients well and add, one at a time, the three egg yolks.

If the mixture seems too hard you can even add one or two of the egg whites.

Using a tablespoon - measure out a full tablespoon of the potato mixture to form the crocché. Mold with your hands, moistened in cooking oil, make sure the potato mixture forms to about three inches long and ½ inch in diameter.

As you make them, roll them in flour, then bathe them in the egg wash (1 egg plus egg whites lightly beaten) and roll them in bread crumbs.

Place them on some waxed paper that has a thin layer of bread crumbs on it.

When the potato mix is finished, place the croquettes aside to finish cooling.

Once cool, fry them in vegetable oil until lightly browned.

Serve them warm or at room temperature.