Potato Croquettes

Known in Italy as "Crocchette di patate con filante di mozzarella" potato croquettes with melted mozzerella is one of many foods that has stuck in my mind since childhood.
I used to go to "Bagnoli Joe's" in Naples (my absolute favorite pizzeria in the world) with my parents every chance I had . Each and every visit to Bagnoli Joe's was the same -potato croquettes, as an appetizer, before the world famous Neapolitan pizza. Few things in this world can make me as happy as a meal that has been perfected through the centuries, or one that has endured little to no changes over the course of it's existence. You can feel the expertise and experience of old cooks and bakers past when that perfect dish arrives on your table. American pizza doesn't even come close to emulating authentic Neapolitan pizza, with the exception of a few New York pizzerias.
Through the years I've searched and searched, but haven't been able to find anything even remotely similar to Bagnoli Joe's croquettes since moving back to the US... their pizza, either, but that's a different entry all together.
Potato croquettes can be filled with just about anything that will survive boiling olive oil, but my preference is plain buffalo mozzarella, fresh is best, but pre-graded will do if nothing else is available.
This recipe is the result of reading several Italian recipes and making just a few tweaks to not only make it a bit easier, but also to capture that authentic Neapolitan taste and texture.

Ingredients:

2 - 3 large russet potatoes
6 oz fine graded Parmesan (fresh is best)
5 - 6 large eggs
1 tbsp salt
8 oz mozzarella (fresh is best)
bread crumbs
Generous amount of olive oil (best) or peanut oil (good, and cheaper) - to deep fry

serves about 8 (or can be a meal unto itself - simply double or triple)


Start the night before by boiling 2 or 3 large russet potatoes (with skins) in salt water until tender - approximately 45 minutes on full boil. Stick a fork in the largest potato to determine whether or not is ready - if the fork slides in easily, with very little resistance, it is ready (similar to making mashed potatoes).
When the potatoes are ready, take them out of the water and peel the skins. This can be done by holding the potato on a cutting board with a fork and using the backside of a paring knife to push the skin off. Easy. Once the skins are removed place the potatoes in the refrigerator overnight in a sealed plastic bowl.

The following day take the potatoes out of the refrigerator and mash with either a large fork or potato masher. Put mashed potatoes in a baker's mixer or mix the following by hand with the masher, or fork: 5 - 6 oz Parmesan, and two large eggs (beaten). Mix on medium speed until ingredients are well integrated, then add salt to taste. Test the mix by taking out a chunk and rolling it between your hands. It should form a nice somewhat sticky ball without losing it's shape. If your mix is crumbly add more egg until the potatoes are able to form a ball.

Prepare the other ingredients: Place bread crumbs in a separate bowl and set near your potato mix. Beat 3 - 4 eggs in a separate bowl and set near your potato mix. Cut mozzarella into slices approximately 2 cm x 3 cm and set chunks near potato mix.

Make a ball with the potato mix approximately 4 cm in diameter, then flatten like a hamburger patty. Add a chunk of mozzarella to the middle and fold the potato patty over to seal the mozzarella into the middle. Form into an oblong shape, like a Twinkie, and set onto a sheet of wax paper. Repeat until the potato mix is depleted.

With the bowl of beaten egg and breadcrumbs beside your potatoes, dip each croquette into the egg, making sure that all of the extra egg drips off before putting the croquette into the crumbs to coat. Once the croquettes are coated in egg and crumb they are ready to fry.

Add olive oil, or peanut oil, to a semi-deep boiling pan and allow it to heat up on medium-high heat. Place 4 croquettes in at a time, turning after about a minute, or until underside is golden brown, then cook for another 1 to 2 minutes. Take out with a slotted spoon and place onto a paper towel covered plate to allow grease to soak out.

Your potato croquettes are ready to serve immediately. Serve with a bit of salt and pepper on the side, to dip croquettes into.

You can add prosciutto or other meat along with the mozzarella, if you prefer (provided they are pre-cooked), as well as different kinds of cheeses, or a bit of sweet basil. Potato croquettes are an excellent addition to just about any authentic Italian meal, or served as appetizers.

Buon mangiare!