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1
Whisk 1 of the eggs in a medium bowl.
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2
Press the potatoes through a ricer into the bowl.
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3
Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste.
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4
Mix gently with a rubber spatula until evenly combined.
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5
Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly.
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6
Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball.
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7
Continue until all the potato mixture is used up.
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8
Beat the remaining egg in a shallow plate.
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9
Put the breadcrumbs in another shallow dish and set it next to the egg.
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10
Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate.
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11
Repeat with the remaining croquettes.
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12
Refrigerate for at least an hour.
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13
Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch.
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14
Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes.
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15
Transfer to a paper towel-lined plate and salt to taste.
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16
Repeat with the remaining croquettes.
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17
Transfer to a serving platter and serve warm.
