Potato croquettes filled with mozzarella cheese Crocchette filanti di patate e formaggio

INGREDIENTS: potatoes, 21 oz grated Parmigiano Reggiano, 1.5 oz hard mozzarella cheese, 2.8 oz eggs, 2 breadcrumbs, 6 tablespoons fine sea salt, to taste freshly milled black pepper, to taste grated nutmeg, to taste sunflower oil, 1,3 l

METHOD: Boil potatoes in their skins in salted water, then peel, mash and let cool down. Add a pinch of salt, some freshly ground pepper, a pinch of grated nutmeg and the Parmigiano Reggiano. Add one egg, mix well and refrigerate for at least 1 hour. Cut the mozzarella cheese into 12 fingers. Beat the remaining egg in a bowl and put the bread crumbs in a dish. Divide the potato dough into 12 portions. Take a portion of potato dough and flatten it, put the stick of mozzarella cheese in the center and then cover it by forming a cylindrical croquette. Pass each croquette first in the egg and then in bread crumbs. Pour the oil in the fryer and heat to 340°F. Lift the basket of the fryer, put 4 croquettes at a time in it, lower the rack, close the lid and cook for about 5 minutes or until they are evenly golden. Drain on paper towels and serve hot.

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