This is a typical recipe of my summers spent at home in Sicily. They never missed a summer at my grandmother’s house, and now my mother keeps this tasty tradition every time I visit her in the summer months.
They never miss even at my house, when I invite friends over for summer lunches or dinners!
Try them, they are simple and quick to make…just as quick as they will disappear from your table once served!
Ingredients
-
1 kg potato
-
500 ml frying oil
-
100 g grated aged Ragusano D.O.P. cheese (or Parmesan cheese)
-
3 eggs
-
2 cloves garlic
-
2 pinches parsley
-
q.s. white flour
Preparation
-
- – wash and peel the potatoes;
- – put them in a big pot covered with water;
- – bring to boil and cook for about 40 minutes (check the cooking with the slots of a fork before turning off the stove);
- – drain the potatoes and put them in a large bowl, mash them with a potato masher while they are still hot (it is very important that you do this when they are hot because it will give softness to the croquettes once they are fried);
boil the potatoes in hot water; - – allow the potatoes to cool down a bit, till they reach a temperature you can work them with your hands;
- – mix the mashed potatoes together with the eggs and the grated cheese;
- – add the garlic, cleaned and squeezed or cut very finely;
- – add the parsley cut very finely;
- – shape the croquettes and roll them into the flour;
- – meanwhile, pour the oil in a fry pan and bring to 180 degrees;
- – deep fry the croquettes till golden on both sides;