Potato croquettes fried corn
Instructions
Having boiled the potatoes, Peel and mash with a fork, raccoglietele in a bowl and mix it with the ham cut into brunoise (small cubes), salt, pepper, a pinch of paprika, a rub of nutmeg, and 3 eggs 3 tablespoons of grated cheese.
Prepared from the dough two dozen croquette, put them in flour, beaten eggs (2), and finally in cornmeal, making it adhere flawlessly.
Fry the croquettes in plenty of hot oil, drain on absorbent paper and serve hot accompanied by a sauce made of chopped pickles, seasoned with a little olive oil, Tabasco sauce, a pinch of chopped parsley.
Tips: the batter is made with cornmeal, rather than with the breadcrumbs, gives these crisp croquettes, especially coverage and makes them suitable to accompany aperitifs, or to act as a side dish for roasted or Braised.
Suggested wine: sparkling white wine, dry and fresh flavor (Oltrepò Pavese Cortese, Prosecco di Valdobbiadene, Lizzano bianco).
Ingredients and dosing for 8 persons
- 800 g of boil potatoes
- 1 slice of ham (150 g)
- 5 eggs
- 3 tablespoons of grated parmesan cheese
- White flour
- Cornmeal
- 1 rub of nutmeg
- 1 pinch of paprika
- Tabasco
- 1 pinch of chopped parsley
- Pickles
- Abundant of frying oil
- 1 thread of olive oil extra virgin
- Salt
- Pepper