Potato croquettes streamers
Instructions
Boil the potatoes in their skins in plenty of boiling salted water, then drain and peel them while still hot.
Pass the potatoes with potato masher by collecting the past into a bowl.
Melt the fire in a saucepan the butter, when it is hot add the finely chopped onion and let it wilt fresh focus.
Add the potato puree, perfumed with a hint of nutmeg and let dry the puree over low heat stirring vigorously with a wooden spoon.
Remove from heat the puree, add salt, pepper and, one at a time, 2 egg yolks, then stir the grated emmenthal cheese.
Prepared with the mixture of croquettes, incavatele a little, insert in each some dice of mozzarella and then rolled up again the croquettes with hands to close the mozzarella.
Pass the croquettes in flour, then in the remaining beaten egg, then in bread crumbs.
Fry the croquettes in plenty of hot oil and serve well-heated sprinkle of parsley.
Ingredients and dosing for 4 persons
- 1000 g of potatoes
- 6 tablespoons of grated emmenthal cheese
- 150 g of mozzarella
- 4 eggs
- Flour
- Breadcrumbs
- Chopped parsley
- Nutmeg
- 1/2 white onion
- 40 g of butter
- Olive oil extra virgin
- Salt
- Pepper