Crocchette Di Patate (Potato Croquettes)

In a large saucepan on medium heat boil potatoes for 35 minutes.

Remove from saucepan and allow to cool before peeling.

When cool, peel and put through potato masher into a stainless steel bowl. Set aside.

Add to the mixture 1 egg, parmesan cheese, parsley, salt, 1 cup of breadcrumbs and 4 tablespoons of plain flour.

Mix well until all ingredients are combined.

Prepare a baking tray lined with baking paper and set aside for the croquettes.

Using a large ice cream scoop form into a ball and shape into a log and place on lined baking tray.

Repeat process for the rest of the mixture and place on the lined baking tray ready for coating. Set aside.

For the coating for the croquettes. Using a piece of foil for the coating of the croquettes add 1/2 cup plain flour. In bowl place 2 eggs and in another bowl place 2 cups of breadcrumbs.

Roll each croquette in flour and remove any excess flour.

Then dip the croquette in egg.

Then roll the croquette in breadcrumbs. Making sure that it is evenly coated.

Place all coated croquettes on the lined baking tray or plate ready to be fried.

In a frypan over medium to high heat add sunflower oil.

Pan fry the croquettes until they are golden brown turning while they brown up.

Place cooked croquettes on paper towel and leave to stand for 10 minutes while the paper towel absorbs the oil.

Transfer to serving dish and serve as an appetiser or as a snack. Enjoy!