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1
Scrub the potatoes well; do not peel them.
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2
Add enough cold water over the potatoes in a medium saucepan to cover them by 3 fingers.
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3
Bring the water to a boil over high heat, then lower the heat slightly to a gentle boil.
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4
Cook until tender when poked with a wooden skewer or the tip of a paring knife, 20-35 minutes, depending on the size of the potatoes.
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5
Drain the potatoes and let them stand until cool enough to handle.
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6
Scrape off the skins with a knife and pass the potatoes through a ricer or force them through a coarse sieve back into an empty pot.
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7
Stir in the butter; et the pot over medium heat, and stir until the puree is smooth.
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8
Remove from heat and season with salt, white pepper, and a touch of nutmeg.
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9
Beat one of the eggs and stir it, along with the prosciutto and parsley, into the potato mixture until all the ingredients are evenly distributed; cool to room temperature.
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10
Using about 2 tablespoons of the potato mixture for each, form cylindrical croquettes about 2 inches long.
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11
Refrigerate the croquettes, uncovered, until firm, about 20 minutes.
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12
They can also be covered and refrigerated for up to 1 day before continuing.
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13
Whisk the remaining two eggs well in a wide bowl.
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14
Spread the breadcrumbs and flour out on separate plates or sheets of waxed paper.
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15
Working with a few at a time, dredge the croquettes in flour to coat them lightly and tap off the excess.
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16
Dip the floured croquette into the egg, turning well to coat all sides evenly.
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17
Let the excess egg drip back into the bowl, then lay the croquettes in the bread crumbs; turn to coat all sides and ends well with the bread crumbs, pressing very gently with your hands until the crumbs adhere well to the croquettes.
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18
Heat the vegetable oil in a heavy, medium skillet over medium heat to 350u00b0.
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19
When the oil reaches temperature, slip half the croquettes into the oil.
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20
Fry carefully, turning them as necessary, until golden on all sides, about 4 minutes.
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21
Adjust heat under the pan as the croquettes cook so they cook evenly.
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22
Remove the croquettes with a slotted spoon and drain them on a paper-towel lined baking sheet.
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23
Repeat with the remaining croquettes.
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24
Fried croquettes can be kept warm on a baking sheet in a 200u00b0 oven for up to 20-30 minutes.
