Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: I Love Ischia
Save Recipe Print
Potato Croquettes---Panzeroti di Patate
Yield:
6 servings
Yield:
6 servings

Ingredients

Directions

Bring 8 quarts of water to a boil. Cook the potatoes in the boiling water until easily pierced with a paring knife, about 15 minutes. Drain the potatoes and, while still hot, pass them through a food mill. Immediately add the egg yolks, prosciutto, butter, Parmigiano-Reggiano, and nutmeg and mix well. Season with salt and pepper.

With moist hands, divide the mixture into golf ball-sized portions and form disks of a 2-inch diameter.

On three separate plates, place the flour, egg whites and bread crumbs. Dredge each disk through each of the plates, starting with the flour, then the egg whites, then the bread crumbs. In a heavy-bottomed skillet, heat the oil until almost smoking. Cook the disks in the oil, working in batches to avoid overcrowding the pan, until disks are deep golden brown. Remove disks to a plate lined with paper towels and serve. They can be reheated from room temperature, but should not be refrigerated.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Arancini di Riso

Recipe courtesy of Giada De Laurentiis

Potato Casserole

Recipe courtesy of Trisha Yearwood

The Baked Potato

Recipe courtesy of Alton Brown

Potato Hash

Recipe courtesy of Ree Drummond

Potato Latkes

Recipe courtesy of Michele Urvater

Potato Salad

Recipe courtesy of Ina Garten

Perfect Potato Soup

Recipe courtesy of Ree Drummond

Potato Latkes

Recipe courtesy of Ina Garten

Potato Leek Soup

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword