lunedì 4 gennaio 2010



1 lb potatoes
8 oz ham, roughly chopped
3 oz onion, finely chopped
2 egg yolks
3 oz parmigiano, grated
salt, pepper, nutmeg
2 whole eggs
oil to fry

Boil and mash potatoes; in a skillet over medium heat, sautee onions in 1 tsbp of extravirgin olive oil and, when translucent, add the ham; mix well to combine and remove from heat.
In a bowl big enough, combine potatoes, ham and onion mixture, 2 egg yolks and parmigiano; season with salt, pepper and nutmeg. Mix well in order to obtain a well combined mixture.
Beat 2 eggs in a deep dish and add salt; in 2 different dishes, place folur and breadcrumbs.
Scoop the potato mixture and form "crocchette": they can be round and spherical, round and flat or cylindrical.
Roll each one in flour, then toss them in the beaten eggs and roll them in bread crumbs until they're evenly coated.
Place a deep skillet on high heat and warm 3 inches of olive oil. Deep fry crocchette, a few every time, until they're golden on all sides.
Drain and place them on paper towel; keep warm until you fry all of them and serve immediately.

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