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21/2 pounds russet potatoes, scrubbed, peeled and roughly chopped
3 tablespoons butter
salt
freshly grated nutmeg
3 egg yolks
1/2 cup freshly grated
Parmigiano-Reggiano (or
substitute domestic parmesan)
vegetable oil for frying
flour for dusting
3 whole eggs, beaten
2 cups dried bread crumbs
Place the potatoes in a large pot, and add enough cold water to cover. Bring to a boil, lower the heat, and simmer until tender but firm, about 8 to 10 minutes. Drain and pat dry. Using a potato masher or a fork, mash the potatoes, and transfer them to a saucepan. Place over low heat, and cook for 2 minutes to dry them out. Add the butter, and mix well using a wooden spoon. Season with salt and a pinch of nutmeg, and remove from the heat. Set aside for 3 minutes, then stir in the egg yolks one at a time, beating well after each addition. Add the Parmigiano, and mix well.
In a large saucepan, bring 2 inches of vegetable oil to 325°. Form the potato mixture into small cylinders, and roll them in the flour. Dip in the beaten egg, and dredge in the bread crumbs. Carefully lower the croquettes in batches into the oil, and fry, about 3 minutes, or until golden. Using a slotted spoon, remove the croquettes, and drain on paper towels. Serve as an appetizer. Serves 4
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