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Let’s make this childhood favorite – my potato croquettes. Wash your potatoes, then cut them in half—no need to peel them for this recipe.
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Add the potatoes to a large pot with water and boil on medium-high heat for 20 minutes.
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While the potatoes are cooking, cut the ham and mozzarella into small cubes. This helps the cheese melt inside the potato croquettes.
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Cool the potatoes slightly; they need to be warm for mashing. Then using the potato ricer, mash them into a bowl and let them cool for another five minutes.
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Add the parsley, pecorino cheese, salt, a generous amount of pepper, and one egg into the cooled mashed potatoes. Don’t be afraid to add more pecorino if you want!
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Mix the potato mixture using one hand until well combined.
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It’s time to shape and add the filling into the potato croquettes. Wet your hands, then scoop up a portion of potato and flatten it, leaving a dent for the mozzarella and ham filling.
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Once filled, close the croquette and roll it into a log shape, ensuring the edges are square. Set aside on a tray lined with baking paper. Repeat until all the potato croquettes are formed.
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Add oil to a large pot and have your stove on medium-high heat.
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Cover the potato croquettes with beaten eggs and breadcrumbs one by one, making sure they’re completely covered. Set aside once you have done this step so they can rest and firm up (If it is a hot day, cover these and place them in the fridge for 30 minutes.
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Place five potato croquettes at a time into your hot oil and gently stir as they cook for three minutes or until golden brown.
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When each one is ready, remove the croquettes with a slotted spoon. Drain each batch on a plate with paper towels and repeat until all the potato croquettes are cooked.
