Rated 4.5 out of 5 based on 5 votes
- 500 g pontiac potatoes
- 2 x eggs, separated
- 50 g parmesan
- 50 g pecorino
- 1 bunch flat leaf parsley, finely chopped
- 100 g diced ham
- 200 g cubed mozzarella
- 250 g bread crumbs
- 500 ml peanut oil
Boil the potatoes in their skins until tender. Leave to cool slightly, then peel and press through a ricer while still hot.
When cool transfer it to a large bowl and add the egg yolks, parmesan, pecorino, parsley ham, salt, pepper and mix to combine
Take a tablespoon of mixture and form it into a long fat finger shape. Push a cube of mozzarella into the middle and close the mixture over.
Lightly whisk the egg whites in a shallow bowl and place into breadcrumbs next. Repeat till all complete.
Heat a deep frying pan with peanut oil; make sure the oil is not smoking. Cook the croquets in batches, do not over crowd the pan.
Serve as they are, they can also be eaten cold.
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Oh dear me, these look a little *too* good!
have you tried cooking these yet?
I never cook this,so I will try for sure.Thank you for the recipe.Should be delicious.
they are my favorite, i have to admit my mother makes the best ones.
These were lovely, cooked for work Christmas party, made around 18 croquettes with this recipe. Will make a bigger batch next time
really, really good! yum!
Was looking for this reciepe again and saw my post down low, so happy I left feedback these are definately the ones to make