1 lb. red potatoes (or your favorite potato)
1/4 – 1/2 cup heavy cream
1/3 cup Parmesan cheese, grated
2 oz. Pancetta, chopped, sauteed and set aside to drain and cool
2 teaspoons chives, chopped
S&P to taste
1/2 cup flour
3/4 cup breadcrumbs
Oil for frying
In a large pot, boil the potatoes until fork tender, drain and peel. In a separate bowl, mash potatoes and mix in 1/4 cup of the cream, the cheese, pancetta, chives and S&P to taste. Add more cream if necessary, however you do not want a loose potato mash as it won’t ball up as well. Place the potato mash in the freezer for about 20 minutes, or the fridge for about 35, or until chilled enough to hold together well for handling.
Start heating up oil for frying – either in a deep skillet or deep fryer. Set up the flour, eggs (whisked) and breadcrumbs in 3 separate shallow dishes/bowls for dredging. Roll potatoes in to about 1 or 1 1/4″ balls, or croquettes. Dredge the potato croquettes in the flour, shaking off excess, then egg, shaking off excess and finally the breadcrumbs. Gently place in the hot oil and fry until golden, about 5 minutes, gently flipping once. Remove to a paper towel lined plate to drain and cool slightly. Repeat with remaining croquettes.
Yields 12-15 croquettes
Source: Telly’s Tasty Tidbits original