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Sicilian Potato Croquettes Recipe

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This recipe for Sicilian Potato Croquettes is from Cooking For A Cause Hurricane Harvey/Irma, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large Idaho or russet potatoes (about 1 to 1 ¼ lbs) cooked and mashed; or 2 cups mashed potatoes
1/2 cup freshly grated parmigiano-reggiano cheese or to taste
1 large egg, lightly beaten
Salt and freshly ground black pepper
4 to 6 oz mozzarella cheese, cut into sticks 2 1/2 inches long and 1/4 inch thick
For the coating
All purpose flour for dredging
2 large eggs, lightly beaten
1 to 1 1/4 cups fine dry bread crumbs
Olive oil for frying
Directions:
Directions:
In a bowl, combine the potatoes, parmigiano-reggiano cheese, egg and salt and pepper to taste. With dampened hands, form the mixture into logs about 3 inches long and 1/2 to 3/4 inch in diameter. Press a stick of mozzarella down the center of each log and reform the potato mixture around the cheese to enclose it.

For the coating, dredge the croquettes in flour, shaking off excess, dip them in eggs, and coat them in bread crumbs. Transfer the croquettes to large plate and let chill for at least 30 min.

In a large non stick skillet, over moderately high heat, heat 1/4 inch of olive oil until hot. Add the croquettes and fry them, in batches, turning until golden brown on all sides, 5-6 min. Rest on paper towel lined tray to absorb excess oil and serve hot. Makes about 12 croquettes

Can eat them as a sandwich in a roll or as a finger food
Personal Notes:
Personal Notes:
This is considered a "fast food" meal in Sicily and so delicious!

 

 

 

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