Ingredients:
500 g potatoes
1 egg
50 g grated parmesan
50 g Panko breadcrumbs (plus a little extra for coating)
Salt and pepper to taste
Nutmeg (optional)
Oil for frying
Preparation:
Preparation:
Boil the potatoes: Place the potatoes in a pot of salted water and cook until tender (about 20 minutes). Drain, peel and mash with a potato masher until smooth.
Prepare the mixture: In a bowl, combine the mashed potatoes, egg, parmesan, Panko breadcrumbs, salt, pepper and a little nutmeg if you like. Mix well until the mixture is compact.
Form the croquettes: Take small amounts of the mixture and form into balls or elongated croquettes, trying to keep them uniform in size.
Breading: Roll the croquettes in the extra Panko breadcrumbs, making sure to cover them well on the entire surface.
Friggere: Scalda l’olio in a deep padella. When it is warm, friggi le crocchette per pochi minuteuti, girandole finché non sono golden and croccanti. School on its absorbent card.
Serve: Serve the crocchette calde, magari with a salsina based on maionese or ketchup, or also a salsa allo yogurt.
