Made with Happy Valley Parmesan Cheese.
Wash the potatoes: leave them whole and with the skin on. Then boil them in a pressure cooker for at least 20 minutes, or adding some salt cook them normally for at least 40 minutes.
When the potatoes are cooked, allow them to cool a bit, and then remove the skin.
Pass them through a potato masher and collect the resulting puree in a bowl.
Add the 2 yolks, HAPPY VALLEY Parmesan Cheese, pepper, salt, ham and some grated nutmeg. If you find the mixture a bit dry, you can add some of the remaining egg whites.
After blending the mixture, take a small amount around 35 gram, and form into a cylinder.
Now dip into beaten egg and coat with breadcrumbs. Follow same steps with all the remaining croquettes.
Heat the oil to 350°F and dip 3-4 croquettes at a time in the oil; let them turn golden brown, and then drain on kitchen paper. If you like them crunchier, bread the croquettes twice.
Serve the croquettes hot along with any dipping sauce of your choice.
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