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Potato Croquettes with Parmesan Cheese
Potato croquettes enriched with Parmesan and fried in a grated Parmesan coating.
Method
Steps
Step 1
Wash and peel the eight medium sound potatoes. Cook in the two quarts of water with the first teaspoon of salt for about thirty-five minutes, until tender. Drain well and press through a potato masher into a bowl. Add the separate half teaspoon of salt, two saltspoons of white pepper, light teaspoon of freshly grated nutmeg, two whole eggs and half ounce of butter. Mix thoroughly with a wooden spoon for five minutes.
Step 2
Add the tablespoon of grated Parmesan to the potato mixture and stir thoroughly. As soon as the mixture can be handled, divide it into twelve equal parts. On a lightly floured table, roll each into a short cork-shaped croquette.
Step 3
Beat the separate coating egg in a shallow bowl and put the separate grated Parmesan for coating on a plate. Dip the croquettes in beaten egg, then lightly roll in the grated Parmesan. Discard unused coating egg and cheese that have touched the uncooked coating.
Step 4
Heat enough canola oil for deep-frying to 350°F in a suitable fryer, within its fill limits. Fry in small batches for about six minutes, until golden and the centre reaches 160°F. Lift out and drain well. Arrange on a hot dish lined with a clean folded napkin, add a little washed parsley greens and serve.
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