-
1
Wash and peel the potatoes, cutting them into 1-inch chunks and then submerging the peeled potatoes in cold water so they don't oxidize.
-
2
When all the potatoes are peeled and cut, place them in large pot.
-
3
Fill the pot with cold water to just cover the potatoes.
-
4
Add 1 tablespoon salt.
-
5
Bring the water to a boil and cook until the potatoes are tender, about 12 minutes.
-
6
Drain the cooked potatoes.
-
7
When they are cool enough to handle, run the cooked potatoes though a food mill.
-
8
Add 2 tablespoons olive oil and the 2 eggs.
-
9
Mix with a wooden spoon until well combined.
-
10
Add both cheeses, and season, to taste, with salt and pepper.
-
11
Using the wooden spoon, mix again until well combined.
-
12
In a separate bowl, or the bowl of an electric stand mixer fitted with a whisk attachment, whisk the egg white until it forms glossy firm peaks.
-
13
Using a spatula, gently fold the beaten egg white into the potato mixture.
-
14
The goal here is to add volume to the potato mixture, not to deflate the egg whites.
-
15
Gently fold in the bread crumbs.
-
16
Fill a deep pot no more than halfway with extra-virgin olive oil.
-
17
Heat oil over medium-high heat until it reaches a temperature of 350 F degrees.
-
18
The oil should remain at or around this temperature throughout the cooking process.
-
19
Using a tablespoon, measure out a full tablespoon of the potato mixture to form the crocche.
-
20
You can use your hand to gently mold the mixture into more of a circle.
-
21
Working in batches of 6, fry the potato crocche until golden brown.
-
22
Use a slotted spoon or spider to gently drop the fritters into the oil, being careful not to splatter the hot oil.
-
23
Using the same spoon or spider, remove the finished fritters to a serving plate.
-
24
Repeat process until all the crocche are cooked.
