Sicilian Potato Croquettes
Yield: 30 croquettes Prep 30 mins Cook 300°F 18 mins
- 2 pounds boiling potatoes, such as russet or Yukon gold, peeled, and quartered
- 1 3/4 teaspoons salt, divided
- 2 large egg yolks
- 1/3 cup freshly grated Romano cheese
- 1/4 cup chopped green onions
- 1/4 cup pine nuts
- 3 tablespoons chopped parsley
- 3 tablespoons chopped mint
- 1/4 teaspoon pepper
- 1 bottle (48 oz.) vegetable oil
- 3 large egg whites
- 1/2 cup all-purpose flour
- 1 cup plain dried bread crumbs
1. Bring potatoes and cold water to cover by 2 inches to boil in a large saucepan. Add 1 teaspoon salt and cook until tender, 12 to 15 minutes. Drain and press potatoes into a large bowl with a potato ricer or food mill. Beat in yolks, cheese, green onions, pine nuts, parsley, mint, remaining 3/4 teaspoon salt, and pepper.
2. Heat oven to 200 degree F. Line 2 jelly-roll pans with foil. Shape potato mixture by rounded tablespoons into 2-inch-long ovals. Place ovals on prepared pans.
3. Heat oil to 375 degrees F in a deep 10-inch frying pan over medium heat. Beat egg whites in bowl until frothy. Spread flour on a plate and bread crumbs on another plate. Dip ovals in flour, then egg whites, then coat in crumbs. Fry ovals, 5 or 6 at a time, until golden, 3 minutes. (Keep oil temperature between 325 degree F and 350 degree F.) Transfer croquettes with slotted spoon to a paper-towel-lined cookie sheet; keep warm in oven. Transfer to serving dish. Serve immediately. Makes 30 croquettes.
- Fat, total(g)4,
- sat. fat(g)1,
- Percent Daily Values are based on a 2,000 calorie diet
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