Potato Croquettes

This is one of my grandmother's best recipes, simplicity personified. The smell of her 'croccette' as we walked through the door is something that I will never forget for the rest of my life...enjoy!" Frank Prisinzano of Frank Restaurant.

• 6 medium red potatoes
• 2 tablespoons extra virgin olive oil
• 2 medium onions, finely chopped
• 1 very large handful Italian parsley, chopped (about 2 tablespoons)
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh oregano, chopped
• 1 extra-large egg, beaten well
• 3 garlic cloves, smashed and then minced
• 1 very large handful freshly grated Parmigiano-Reggiano (2 - 3 tablespoons
• Salt and freshly milled pepper to taste
• 3 handfuls dry bread crumbs ( about 1/3 cup)
• Extra-virgin olive oil for frying (No vegetable oil, please)

METHOD

Cook the potatoes in their skins. Let cool slightly. Peel and put through a ricer or food mill.

Heat oil in medium sauté pan. Sauté onions and garlic over a low flame until slightly browned.

Add onion mixture, parsley, thyme, oregano, egg, and cheese to potatoes. Combine well. Season with salt and pepper to taste.

With your hands, roll out oblong balls about 2 1/2 inches by 1 1/2 inches.

Spread bread crumbs on a platter or cookie tray. Roll each potato croquette in bread crumbs until well coated.

Heat 1/2 inch olive oil in an iron skillet over medium heat until hot enough that a croccette sizzles on contact. Sauté croquettes in batches, putting as many as will fit in the pan with an inch between croquettes. Sauté until golden brown on all sides.

Serve immediately to your guests in a paper towel with a lemon wedge as they are arriving for dinner at your home.

Watch them flip out when they taste fresh hot potato croquettes.

Serves: 6 - 8

This recipe from www.inmamaskitchen.com

Contributor: Frank Prisinzano of Frank Restaurant

Please follow Frank's recommendation for using the best quality ingredients you can find. His restaurant is packed, night after night, with people who savor the best ingredients.

 

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