Potato Croquettes
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 300 g potatoes
- 30 g butter
- 20 g grated Parmesan
- 2 egg yolks
- 1 teaspoon sugar
- nutmeg
- flour
- 1 egg
- breadcrumbs
- oil or lard
Instructions
- Boil and rice the potatoes hot, then mix in butter, Parmesan, egg yolks, sugar, and nutmeg.
- Cool the mixture and shape into spools over a dusting of flour.
- Dip in beaten egg, bread, and fry in oil or lard.