Potato Croquettes With Fontina Cheese

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the whole unpeeled potatoes in plenty of salted water for about 40-45 minutes until tender, then drain, peel and place into a bowl.
  • Mash with a potato masher.
  • Separate one of the eggs and stir the yolk and one whole egg into the potato with the Parmigiano cheese.
  • Mix well and season with salt and pepper.
  • Shape the mixture into croquettes and push a stick of Fontina cheese and a stick of ham into each.
  • Beat the remaining egg with a pinch of salt in a shallow dish and spread out the breadcrumbs in another shallow dish.
  • Heat the oil for deep-frying in a large pan.
  • Dip the croquettes in the beaten egg, then in the breadcrumbs and fry in the hot oil until golden brown.
  • Remove with a slotted spoon, drain on kitchen paper and pile onto a warm serving dish.
  • Garnish with basil leaves.
  • Serves 4.
  • That's it!
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