Nonna’s Potato Croquettes Recipe
From Bitchin' Kitchen on FoodTV
Servings: 4
Equipment (Gear):

    * Large pot
    * Medium-sized frying pan
    * Large mixing bowl
    * Large frying pan

Ingredients (Grocery List):

    * Russet potatoes (4, large)
    * Garlic (1 clove, degermed and minced)
    * Extra virgin olive oil (1 teaspoon plus more for frying)
    * Parmigiano Reggiano (1?2 cup, grated)
    * Fresh flat-leaf parsley (1?2 cup, minced)
    * S&P (salt and pepper)
    * Eggs (3)
    * Italian-seasoned bread crumbs

Method (Shkiaffing it together):

Potato Mixture:

   1. Slice potatoes into chunks. Place them in a large pot of salted water,boil about 15 minutes until fork-tender, and then drain.
   2. In a frying pan, heat 1 teaspoon of olive oil on medium heat. Add garlic clove and sauté 2 minutes until golden. Set aside.
   3. In a big bowl combine the cooked potatoes with grated parmesan, the sautéed garlic and the oil from the pan, parsley, a small pinch of sea salt,and freshly cracked pepper. Roughly mash it all together and let cool inthe fridge for 30 minutes to 1 hour.
   4. Once the mash has cooled, roll a bunch of croquettes into any shape you like. (Roll them up into 1?2-inch thick fingers.)
   5. Beat the eggs in a bowl. Dip the croquettes in the eggs and then coat/ roll them in the Italian-seasoned bread crumbs.
   6. In a large frying pan, heat 1?4-inch of olive oil over medium heat. Throw in a small pinch of bread crumbs to test the temperature. When the tester crumbs start sizzling fast, it’s time to get cracking.
   7. Gently place the croquettes in the oil. Roll them around for a few seconds until the breadcrumbs are golden all over, and they’re done.
   8. Place the fried croquettes on a paper towel to get rid of excess oil and shake off immediately until placated.