Mamma Salerno's Panzarotti (Potato Croquettes)
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Mamma Salerno's Panzarotti (Potato Croquettes)
Last updated 6/12/2012 1:00:07 AM. Recipe ID 23167. Report a problem with this recipe.
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      Title: Mamma salerno's panzarotti (potato croquettes)
      Yield: 4 Servings
    1/4 c  Extra virgin olive oil
      2 tb Chopped garlic
      1    Shallot, minced
      1 ts Crushed red pepper flakes
      3    Tomatoes, peeled, seeded and
      4 lg Idaho potatoes, peeled
      3    Egg yolks
    1/2 c  Grated Parmesan cheese
      1 ts Salt
      1 ts Pepper
    1/4 lb Mozzarella cheese, cut into
    1/4    -inch dice
      3    Egg whites, slightly beaten
           Until frothy
  1 1/2 c  Bread crumbs
           Vegetable oil for frying
  To make the sauce: Heat the olive oil in a small pan over medium
  heat. Add the garlic and saute until beige. Add the shallot and cook
  until translucent and the garlic is a light golden color. (Don't let
  the garlic burn or it will taste bitter.) Add the pepper flakes and
  saute for about 10 seconds more. Add the tomatoes and simmer for 15
  to 20 minutes.
  To make the croquettes: Preheat the oven to 200 degrees F.
  In a saucepan, boil the potatoes until tender. Drain the potatoes,
  place on a sheet pan, and allow to dry in the oven for about 5 to 10
  minutes. Pass the potatoes through a food mill or ricer (passatutto)
  and let them cool in a bowl. Stir in the egg yolks and the Parmesan
  cheese. Season with the salt and pepper.
  Place 2 tablespoons of the potato mixture in the palm of your hand
  and make a small ball. Make an indentation in the center with your
  thumb. Place 3 cubes of the mozzarella in the center and bring up the
  sides of the potato mixture to cover it. Pinch it well and then roll
  it between the palms of your hands until it forms a stick about 2 1/2
  inches long. Repeat the process. Once you have all the potato sticks
  done, roll them in the egg whites, then in the bread crumbs. Remove
  excess crumbs and again roll them lightly between the palms of your
  hands to set the bread crumbs.
  Pour vegetable oil to a depth of 2 inches into a skillet and heat
  until a drop of batter dropped into the oil rises right away. Deep
  fry the croquettes until golden brown, drain on paper towels, and
  serve immediately with the sauce on the side for dipping.
  Yield: 8 servings as an appetizer or snack

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Recipe ID 23167 (Apr 03, 2005)

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