Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Potato croquettes are a unique dish found commonly in Italy, France, and Spain as a way to use leftover potatoes. It is not only a smart recipe but delicious! Lisa lived with her family in Spain as a child while her father had an academic position in Madrid and these croquettes were a staple for her snacks and dinners. Make them for New Year’s or as your contorno for any Sunday Dinner!
Buon Appetito e Tutti a Tavola!
You can watch Lisa make this recipe on her YouTube channel here.
Lisa’s Potato Croquettes Ingredients:
2 lbs white potatoes, peeled
2 large eggs, separated
3/4 cup grated parmigiano reggiano
2 teaspoons Sicilian sea salt
1 teaspoon freshly ground black pepper
3 ounces mozzarella, cut into 1/4 inch cubes
1 and 1/2 cups dried breadcrumbs
Canola Oil for frying
1/4 cup chopped prosciutto, optional
Lisa’s Potato Croquettes Directions:
Fill a large sauce pan with water. Bring the water to a boil and cook the potatoes until soft, approximately 15 minutes. Drain the potatoes, mash them with a potato masher or a mixer. Transfer the mashed potatoes to a large bowl. Stir in the egg yolks and parmigiano. Add the salt and pepper. Using your hands shape 3 tablespoons of the potato mixture into a three inch by 1 inch log and place it on a platter. Repeat until you have used all of the potato mixture. Make a small hole in the top of each log. Insert a cube of mozzarella. Cover the cheese with the potato mixture.
Beat the egg whites until frothy and place them in a shallow dish. Place the breadcrumbs in another shallow dish. Dip the potato logs into the egg whites then roll them in the breadcrumbs and place them on a wire rack to dry for 20 minutes. Pour about 3/4 inch of canola oil into a large deep frying pan. Place over medium heat. Fry the croquettes until they are golden. Drain on paper towels and serve.