Croquette di Patate (Potato Croquettes)

Copyright 2012 LtDan'sKitchen blogs

If you are like me and buy tons of potatoes since they are cheaper when bought in 5-lb bags, then you also have the problem of what to do with them before they start sprouting leaves. After making soup last week with potatoes, I'm now trying to get rid of 4 lbs of potatoes without having to resort to making fries or an au gratin. A slightly interesting twist is to make croquettes, which is if you think about it, a cross between fries and mashed potato.

Copyright 2012 LtDan'sKitchen blogs

The recipe is from Sophia Loren and is very simple but I can assure you, quite tasty. It does require frying but it does not take long to fry these gems to a golden brown crisp. This will make a wonderful side to a steak or any meat dish although at this time, I'm going to savor it just the way it is. A condiment made from ketchup and mayonnaise is something I suggest you should try it with. Caramelized onions or sauteed mushrooms are also good accompaniments to this dish. 

Croquette di Patate - Adapted*

2 lb potatoes
salt
1 tbsp unsalted butter
4 large eggs
4 tbsp flour + extra for dredging
1/8 tsp ground nutmeg
2 cup Italian bread crumbs
canola oil for frying

1. Wash and place the potatoes in a deep pot covered with cold water. Bring 
    to a boil and cook until soft. Drain and peel and pass through a potato 
    ricer. 

2. Add the butter into the hot potato and mix well. Add the 3 eggs one at a 
    time until incorporated. Season with enough salt and the nutmeg. Add the 
    flour and mix well. Let cool slightly. 

3. Add 2 tbsp of water to the remaining egg and whisk. Prepare about 1 cup 
    of flour on one deep dish and in another dish, the bread crumbs. Once 
    cool to handle, take 1/4 cup portions of the potato mixture and dredge 
    with flour. It will be soft so be patient with it. Once floured, transfer to 
    the bowl with the egg wash and do the final dredging with the bread 
    crumbs. 

4. Fry in a preheated oil in a frying pan over medium heat. Cook until golden 
    brown on both sides. 

5. Serve warm with your choice of condiments or main meat dish.

*Loren, S., Sophia Loren's Memories and Recipes, GT Publishing, New York:1998