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1
Put the unpeeled potatoes in a saucepan with water to cover by an inch.
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2
Bring to a simmer, and cook until tender, about 20 to 35 minutes, depending on the size of the potatoes.
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3
Drain, and when cool enough to handle, peel, and pass the potatoes through a ricer into a large bowl.
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4
Heat the olive oil in a small skillet over medium heat, and toss in the diced prosciutto.
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5
Saute the prosciutto until the fat is rendered and the prosciutto is slightly crisp, about 3 to 4 minutes.
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6
Remove from heat, and let the prosciutto cool, then add to the bowl with the potatoes.
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7
Beat one egg and add, plus the grated cheese, parsley, and 1 1/2 teaspoons salt.
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8
Using about 3 tablespoons per croquette, form the potato mixture into twenty-four 2-inch cylinders, and place on a baking sheet lined with parchment.
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9
Refrigerate the potato mixture until firm, about 1/2 hour.
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10
Whisk together the remaining eggs and the milk in a wide, shallow bowl.
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11
Spread the flour on a plate, and mix the bread crumbs and sesame seeds on another plate.
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12
Season each dish with salt.
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13
Working in batches, dredge the croquettes in flour to coat them lightly, and tap off the excess.
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14
Dip the croquettes into the eggs, turning well to coat evenly.
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15
Let the excess egg drip back into the bowl, then dredge the croquettes in bread crumbs.
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16
Turn to coat all sides well, pressing gently with your hands until the bread crumbs adhere.
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17
For easier frying, refrigerate 1/2 hour after breading.
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18
When you are ready to fry, heat 1/2 inch vegetable oil in a large skillet over medium heat; it is ready for frying when the end of a croquette sizzles.
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19
Fry the croquettes in batches, turning on all sides, until golden, about 2 to 3 minutes per batch.
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20
Drain on paper towels, seasoning with salt while still hot.
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21
Serve warm or at room temperature.
