Potato Croquettes With Fontina Cheese

1. 1

   Cook the whole unpeeled potatoes in plenty of salted water for about 40-45 minutes until tender, then drain, peel and place into a bowl.

2. 2

   Mash with a potato masher.

3. 3

   Separate one of the eggs and stir the yolk and one whole egg into the potato with the Parmigiano cheese.

4. 4

   Mix well and season with salt and pepper.

5. 5

   Shape the mixture into croquettes and push a stick of Fontina cheese and a stick of ham into each.

6. 6

   Beat the remaining egg with a pinch of salt in a shallow dish and spread out the breadcrumbs in another shallow dish.

7. 7

   Heat the oil for deep-frying in a large pan.

8. 8

   Dip the croquettes in the beaten egg, then in the breadcrumbs and fry in the hot oil until golden brown.

9. 9

   Remove with a slotted spoon, drain on kitchen paper and pile onto a warm serving dish.

10. 10

    Garnish with basil leaves.

11. 11

    That's it!

* Per serving · 4 servings · Values may vary.

No additional tips available.