Fried potato croquettes
Best enjoyed with Flea Federico II Beer – Golden Ale
Prep time: 45 minutes
Ingredients for 2 people:
- Pancetta – a few thick slices
- Red potatoes – 1.5 kg
- Smoked provola
- Eggs
- Grana Padano – quite a bit
- Lemon
- Cooking oil
For the breading:
- Water
- Flour
- Breadcrumbs
Procedure
Start with the potatoes; there’s no need to peel them. Place them in the water while it’s still cold and let them boil whole, with the skin on. Check if they’re done with a toothpick (not a fork).
Then, using a potato masher, mash them into a pulp (still leaving the skins on), and at this point, transfer them to a bowl. Add a generous amount of grated Grana Padano, a sprinkle of pepper, salt to taste, and lemon zest.
Take the pancetta; you’ll need a couple of nice thick slices, which you’ll then dice into small cubes. Add this to the rest of the mixture in the bowl, and crack the eggs into it as well.
Use your hands to mix everything together until well combined.
It’s time to bread the food. You’ll need a batter made of water and flour (very thin in consistency, slightly thicker than milk) and breadcrumbs. The chef recommends avoiding egg in the breading since it’s already in the dough.
Take the smoked provola and cut it into sticks.
Now you can start shaping your croquettes. Choose whichever shape you prefer—round or oblong—and place a stick of provola cheese inside each one. Dip each croquette in the batter, then in the breadcrumbs.
Next, move on to frying. Start by heating the peanut oil in the wok (the temperature is crucial for frying). Wait until it’s nice and hot, then drop in your croquettes: they should be golden brown on the outside and melt-in-your-mouth on the inside.
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