The Great Potato.....Croquette

Ah the Potato Croquette.....many cultures have a version of it. And I haven't tasted one that I've haven't liked....but loving it is another story altogether. This would most definitely fall under the category of comfort food and I'm sure most of your Mom's ( or Dads) made a version that rings close to your heart. GREAT for a rainy day. But really, the beautiful thing about the potato croquette is that it is easy to make, low in cost and as is most important, easy to to make variations of, which I know you all love. And we will most certainly touch on those as we go along here. But we can't sit and lament all day. .....Let's prep....

Here's What You Need: (and this will make you about a dozen croquettes)

3 Large Potatoes (Russet or Yukon Gold work best here)
2-3 eggs
A fistful of Italian Parsley chopped ( You can also use a wee bit of basil here...lovely)
3/4 cup Freshly Grated Parmesan Reggiano (Under NO circumstance should you EVER use pre-grated Parm.....ever)
Breadcrumbs (I use Italian here but you can use other)
Olive Oil (you know what kind) 2-3 slices of Prosciutto
Some Fresh Mozzarella cut into small cubes or strips....SMALL...and wrap with prosciutto Onion Powder (adds a depth you've never expected)
3-4 Chicken Bouillon Cubes
Salt and FG Pepper to taste




OK folks to start you're basically making mashed potatoes here. SO....in a large pot combine the potatoes and cold water and bring to a boil until the potatoes are fork tender. Once the potatoes are cooked, dump the water and let the potatoes cool on the side. Once cool, just peel the skin with your fingers.

TPC NOTE: Instead of salting the water I put 3-4 chicken bouillon cubes in the water with the potatoes. It really changes the flavor of the potatoes and requires less salting later and adds another level of taste.Mash the potatoes as you normally would. Here I would use either a masher or if you have it, a rice it really makes them smoother in texture. Add one egg, the parmesan, the parsley (eyeball this as you may want to go a little less), about a teaspoon of the onion powder (but TASTE you may want more) and salt and FG pepper to taste. Mix it up with your hands and you're ready to make some logs! (If it's a little dry, you can add the other egg or even some milk)

Scoop a handful of the mix and make palm width size logs. Then press your index finger in to make a little indentation and fill with the prosciutto/mozzarella wrap. Continue until you're out of mix.



Roll each log in the last egg (beaten) and then in the breadcrumbs to cover. (No you don't need flour for this one).

On a high heat, in a large deep frying pan, fry each roll up in Olive Oil until they reach a nice brown color. This will happen pretty fast so don't go anywhere. Drain on a paper towel. Best if served warm soon after with some Marinara Sauce (homemade is best, but hell a little bottled sauce will do just fine, I won't tell).

TPC NOTE: This can be a wonderful side for a meat dish or this can be served on it's own and is quite satisfying.

OPTIONS:
Instead of the Mozzarella, Prosciutto wrap you can use:

• Just the mozzarella
• Just the prosciutto
• A little ragu (homemade rar!)
  
• Some ground beef
• Some ground sausage (hot would be fun!)
  
• Chopped spinach.....see where I'm going here....let your mind really wonder here!

WINE NOTE: For this dish I went with a tasty little bottle of Pinot Noir. a 2008 Francis ford Coppola Director's to be precise. What a wonderful compliment to the flavors of the croquettes.

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC