"E Panzarott" e Ziett.................

Croquettes di patate con prosciutto cotto e mozzarella filante

Zietta’s favourite past time is making these croquettes that are so addictive, you cannot stop at three or four it is impossible. While I worked and lived In Italy a few years ago now, she would make these amazing croquettes every time we had visitors especially if my cousin Salvatore would come. They were his favourite.

The recipe is simple but as usual it requires the right ingredients.

Ingredients

500 gr potatoes waxy or old boiling potatoes

50 gr butter

½ cup of parmigiano grated

2 cups of diced (prosciutto cotto) ham

1 mozzarella diced very small

A small handful of chopped parsley

Salt

Freshly ground pepper

100 ml of milk

1 egg

1 egg yolk

2 egg whites

Breadcrumbs

Method

Put the unpeeled potatoes in a large saucepan, add enough water to cover amply, cover, bring to a moderate boil and cook until the potatoes feel tender when prodded with a fork. Do not puncture the potatoes too often or they will become waterlogged. Drain and peel while still hot.

Place the milk and butter in double bottom saucepan and bring to a gentle simmer. Remove from the heat. Mash the potatoes in a large bowl and slowly add the milk and butter once you have added half of the milk to the potatoes incorporate the parmigiano cheese until smooth.

Beat the milk in the mashed potatoes until all combined. You should end up with fluffy mashed potatoes.

Place a little butter in a skillet and once it starts foaming add the ham, cook only for a few minutes or until tender. Drain and put aside. Add the egg and the egg yolk to the mashed potatoes and beat until all mixed in. add the small diced sauted ham and the mozzarella and fold well to combine evenly.

Beat the egg whites until double in size and place the breadcrumbs on a large dip dish. Grab some of the potato mixture and form a baton about 6-7 centimetres long and about centimetres in thickness roll it in your hand until firm and compact.

Place in the egg-whites letting the extra egg fall back and then roll in the breadcrumbs, making sure they are covered well and are of shape. Once all the mixture is exhausted cook in a skillet with plenty of hot oil.

Remove and drain on a plate lined with kitchen paper.

#croquettes #croquetas #panzarotti #zietta