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Potato Croquettes




Source of Recipe


posted by inmamaskitchen@mimi's recipe exchange board


Recipe Introduction


"This recipe was given to me by the chef/owner of a popular NYC restaurant. Everyone who has tried it is happy. It is authentically Italian. Enjoy!"



List of Ingredients




6 medium red potatoes
2 tablespoons extra virgin olive oil
2 medium onions, finely chopped
1 very large handful Italian parsley, chopped (about 2 tablespoons)
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 extra-large egg, beaten well
3 garlic cloves, smashed and then minced
1 very large handful freshly grated Parmigiano-Reggiano (2 - 3 tablespoons
Salt and freshly milled pepper to taste
3 handfuls dry bread crumbs ( about 1/3 cup)
Extra-virgin olive oil for frying (No vegetable oil, please)

Recipe



Cook the potatoes in their skins. Let cool slightly. Peel and put through a ricer or food mill.

Heat oil in medium sauté pan. Sauté onions and garlic over a low flame until slightly browned.

Add onion mixture, parsley, thyme, oregano, egg, and cheese to potatoes. Combine well. Season with salt and pepper to taste.

With your hands, roll out oblong balls about 2 1/2 inches by 1 1/2 inches.

Spread bread crumbs on a platter or cookie tray. Roll each potato croquette in bread crumbs until well coated.

Heat 1/2 inch olive oil in an iron skillet over medium heat until hot enough that a croccette sizzles on contact. Sauté croquettes in batches, putting as many as will fit in the pan with an inch between croquettes. Sauté until golden brown on all sides.

Serve immediately to your guests in a paper towel with a lemon wedge as they are arriving for dinner at your home.