POTATO AND PROVOLONE CROQUETTES
Recipe from In cucina con Frollina
Preparation time: 30 minutes
Cooking time: 5 minutes
Doses for: 12 croquettes
Potatoes 600 g
Red garlic 1 clove
Minced parsley, salt, pepper, frying oil q.s.
Provolone cheese 250 g
00 flour 2 tablespoons
Grated cheese 100 g
Grated bread 250 g
To make this super tasty dish, start with the potatoes. Boil them with the skin on and once cooked, mash them with a potato ricer; it’s so easy and you won’t have to bother with peeling them. Put them into a bowl with the egg, cheese, 1/2 clove of minced garlic, nutmeg, oregano, salt and pepper, and
mix well. Add the flour and once the mixture is compact, start making the croquettes. Take a bit of the mixture, flatten it slightly, put in the provolone, and close it back up. Roll it first in the flour, then in the egg, and finally in the bread crumbs. Place them on a tray lightly dusted with bread crumbs and let them rest in the refrigerator. When it’s time to cook them, take them out and fry them in a pot with plenty of oil. Drain them on oil-absorbing paper. The provolone will be gooey and it will taste amazing.
I served them like ice cream, putting them on a SAMURAI GOURMET SKEWER, and accompanying them with a sauce (i.e. Richfood sauce) that enhances the flavour. I’m really satisfied and, after tasting them, so is my little boy.