Potato Crocchette with Mozzarella

Name: Potato Crocchette with Mozzarella (Crocchette di Patate con Mozzarella)
Yield: Makes 14 Crocchette
Cuisine: Italy
Ingredients: 3 mozzarella, about 290 g/10 oz in total; flour; dry breadcrumbs; salt and freshly ground black pepper; a little freshly ground mace; light olive oil for frying; freshly grated Parmesan cheese (optional); 1 kg/2¼ lb potatoes, unpeeled; 2 whole eggs; 4 egg yolks; 60 g/2 oz butter

Crocchette di Patate con Mozzarella

Preparation info

Makes
14
Crocchette

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

1 kg/2¼ lb potatoes, unpeeled
60 g/2

Europe
Italy
Marche
Side dish
Mediterranean
Vegetarian
Microwave

Method

Cook the potatoes in a microwave, or boil, and as soon as it is possible to handle them, peel them and pass them through a mouli-légume. Add the butter and amalgamate well, then the 4 egg yolks and stir them in thoroughly. Season with salt, freshly ground pepper and mace.

Break off 14 pieces