Potato croquettes

Delicious soft sides or starters, also finger food with sauces. Children and adults love them. Fry, or lighter air-fry or bake. Add Gorgonzola or Caciotta inside if wanted. Red potatoes are drier, but all-purpose worked well.

INGREDIENTS FOR 12 CROQUETTES

500 g POTATOES (preferably red)

50 g GRATED GRANA PADANO

3 EGGS (1 whole egg and a yolk for dough)

NUTMEG

SALT

PEPPER

TYPE 00 OR GLUTEN-FREE FLOUR

EXTRA VIRGIN OLIVE OIL

BREADCRUMBS, optionally with cornflakes (or gluten-free)

I peel and chop potatoes.

I steam.

I rice tender potatoes and cool.

I add Parmesan.

I add egg and yolk, reserving other egg and white for coating, then salt and pepper.

I mix and optionally refrigerate half an hour.

With oiled hands, I form elongated croquettes.

I flour with type 00 flour.

I coat in beaten egg and white.

I breadcrumb, adding ground cornflakes.

I put on perforated paper in the fryer, spray oil and cook at 170°C about 20 minutes until golden, or fry in groundnut oil at 180°C.

Lovely crust; I turn halfway.