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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: LOW
2 LB. BOILED POTATOES IN SATED WATER
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2 EGGS + 2 EGGS
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2 + 2 OZ. FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
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2 TBLSPOONS MILK
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14 OZ. BREAD CRUMBS
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SALT AND PEPPER TO TASTE
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FRYING OIL
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RECIPE
IN A LARGE BOWL, MASH THE POTATOES WITH A POTATO MASHER
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ADD 2 EGGS AND 2 0Z. PARMIGIANO CHEESE. STIR
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HELPING YOURSELF WITH YOUR HAND AND A SPOON, SHAPE THE CROQUETTES AND SET THEM ON A DISH. PLACE THE CROQUETTES IN THE REFRIGERATOR FOR ABOUT 10 MINUTES
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IN A MEDIUM BOWL, PLACE THE BREAD CRUMBS AND 2 OZ. PARMIGIANO CHEESE AND STIR
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IN A MEDIUM BOWL, MIX 2 EGGS, MILK, SALT AND PEPPER
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PLACE A FEW CROQUETTES AT A TIME FIRST IN THE EGG MIXTURE
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THEN IN THE BREADCRUMB MIXTURE
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PLACE THE CROQUETTES ON A DISH
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START HEATING THE FRYING OIL. WHEN IT REACHES TEMPERATURE, FRY THE CROQUETTES A LITTLE AT A TIME
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WHEN THE CROQUETTES ARE GOLDEN BROWN AND READY, PLACE THE ON A DISH OVER PAPER TOWELS TO DRY THE EXCESS OIL. LET COOL A LITTLE AND SPRINKLE WITH SALT
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SERVE THE CROQUETTES WARM AS A SIDE DISH WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE. DELICIOUS!!