DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: LOW
2 LB. BOILED POTATOES IN SATED WATER
2 EGGS + 2 EGGS
2 + 2 OZ. FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
2 TBLSPOONS MILK
14 OZ. BREAD CRUMBS
SALT AND PEPPER TO TASTE
FRYING OIL
RECIPE
IN A LARGE BOWL, MASH THE POTATOES WITH A POTATO MASHER
ADD 2 EGGS AND 2 0Z. PARMIGIANO CHEESE. STIR
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
IN A MEDIUM BOWL, PLACE THE BREAD CRUMBS AND 2 OZ. PARMIGIANO CHEESE AND STIR
IN A MEDIUM BOWL, MIX 2 EGGS, MILK, SALT AND PEPPER
PLACE A FEW CROQUETTES AT A TIME FIRST IN THE EGG MIXTURE
THEN IN THE BREADCRUMB MIXTURE
PLACE THE CROQUETTES ON A DISH
START HEATING THE FRYING OIL. WHEN IT REACHES TEMPERATURE, FRY THE CROQUETTES A LITTLE AT A TIME
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
SERVE THE CROQUETTES WARM AS A SIDE DISH WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE. DELICIOUS!!