Here’s another tidbit that Luca Sarais serves at the busy counter at
Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain and pass the warm potatoes through a ricer placed over a bowl, or mash well with a hand masher. Add the whole eggs, egg yolks, cheese, chives, and parsley to the potatoes and mix well. Season well with salt, pepper, and nutmeg or mace, again mixing well. Cover and chill for about 1 hour to make the mixture easier to shape.
Spread the flour on a plate, then spread some of the bread crumbs on a second plate. To make the croquettes, scoop up some potato mixture and form into a
(They will hold together better if they are cold.)
To cook, pour the oil to a depth of
© 2001 Joyce Goldstein. All rights reserved.