Ingredients

Serves 8 croquettes
For the croquettes
1 kg boiled potatoes
1 egg
50 g grated cheese
50 g pecorino cheese
50 g breadcrumbs
parsley to taste
pepper to taste
fine salt to taste
150 g provola cheese, chopped
For the breading
2 eggs
250 g taralli lard and pepper
For the cheese béchamel sauce
500 g milk
30 g butter
30 g 00 flour
40 g emmental
cheese 20 g grated cheese
fine salt to taste
pepper to taste
For frying
seed oil to taste

The Preparation

1-Using a potato masher, mash the potatoes that we have previously boiled with their skin on.

2-Add the egg, season with chopped parsley, salt and pepper and mix well with a fork.

3-We also add the pecorino and the grated cheese.

4-Lastly, add the breadcrumbs and mix well with a fork.

5-When the dough is ready, we begin to shape the croquettes: take a good handful of dough and create a cylinder about 10 cm long.

6-Put a piece of provola inside and push it well to the bottom before closing the croquette.

7-Repeat the procedure until all the dough is finished.

We should get 8 croquettes.

8-In a bowl, break the eggs, add salt and beat with a fork.

9-Crumble the taralli with lard and pepper onto a plate.

10-We pass the croquettes first in the egg and then in the crumbled taralli, then again in the egg and finally again in the taralli, for a double breading.

Repeat for all the croquettes.

11-Now let’s dedicate ourselves to the cheese bechamel. In a saucepan, melt the butter.

12-Add the flour and mix with a whisk.

13-We also add the milk and, always stirring, let it thicken.

14-When it is ready, turn off and add the Emmental. Then add the grated cheese, mix and let it melt.

15-We add salt and pepper and our cheese bechamel is ready.

16-Put the seed oil in a large pan, bring it to temperature and slowly fry all the croquettes.

17-Gradually drain them on absorbent paper to remove the excess oil.

18-Finally, let’s “glaze” them with our cheese béchamel.

19-Here are our potato croquettes ready, rich, stringy and tasty!