Potato Croquettes MMMMMMM!!!

Goooooooood day, people!! Today, I am going to teach you how to make "Panzerotti di Patate" A.K.A "Potato Croquettes". 

This recipe is one of those classic, signature southern-Italian appetizers that you'd find your Nonna frying up in the kitchen in a cottage in the middle of vineyards near the sea. In Italy. Or in Europe... Or in ...Milwaukee... ??? NOOOOOT!! No, but, really- your grandmother could definitely fry these up in a kitchen in the cottage in the middle of-- well, not vineyards-- but trees-- in Milwaukee... Ehem... 

So, let me begin by saying that I have an intense passion and obsession for potatoes and cheese... Separately AND together... BUT, combined I must say, is soooooo much better. Potato love, people... Potato love. Oops... I was supposed to begin...

((throat clearing))

I HAVE AN INTENSE PASSION AND OBSESSION FOR POTATOES AND CHEESE. 

These are incredibly delicious and easy to make. Awesome for a dinner-party or just to content the kids!! Or hubby... Or chihuahua. ((grimace))

BTW, these are best fresh from the fryer, so if you have to make them ahead of time, sprinkle some bread crumbs on top and reheat in the oven before serving. 

• 2 pounds Potatoes (preferably Old)
• 150 grams Grated Parmesan (preferably Half Parmesan, Half Pecorino)
• 2 whole Eggs
• 100 grams All-purpose Flour
• 2 Tablespoons Flat-leaf Parsley, Chopped
• 300 grams Plain Bread Crumbs, Preferably Homemade, Divided
• 1 Tablespoon Salt, Or To Taste
• 2 teaspoons Pepper Or To Taste
• 1 cup Chopped Dry Cheese Such As Swiss, Scamorza, Pepperjack, Etc. (optional)
• 2 whole Egg Whites
• 3 cups Olive Oil For Frying (or More If Needed)

Note: When mixing in the eggs, I recommend starting with 1 to 1 1/2 eggs just in case the mixture becomes too wet with 2 eggs. The egg is used simply to amalgamate the mixture. If it becomes too wet, it can break apart during frying, so to avoid that, we’ll start with less and add more if necessary.

Boil the potatoes till soft. Remove the skin and completely mash or puree the potatoes.

Mix in the puree, the grated parmesan, 1 1/2 eggs (see note at top), flour, parsley, and half of the bread crumbs. Season with salt and pepper to taste. If the mix seems too dry, add the remaining 1/2 egg.

Form little logs with the mix (approximately 3 to 4″ long and 3/4″ thick). They don’t have to be perfect, just make sure they are log-shaped. At this time, if you wish, you can stick in each log a cube of chopped dry cheese of your choice.

Dip each log into the egg whites and immediately coat in the bread crumbs.

In a large, deep frying pan, heat the olive oil (adding more or less for deep frying). Fry the croquettes till deep golden brown.

Serve hot and enjoy!