Name: Potato Panzarotti
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Potatoes, peeled and cubed - 2 pounds; Bread crumbs, divided - 2 ½ cups; Eggs - 4; All-purpose flour - ¾ cup; Grated Parmesan cheese - 3 ounces; Grated pecorino cheese - 3 ounces; Chopped fresh flat-leaf parsley, or more to taste - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Olive oil for frying - 1 cup

Ingredients for - Potato Panzarotti

1. Potatoes, peeled and cubed 2 pounds

2. Bread crumbs, divided 2 ½ cups

3. Eggs 4

4. All-purpose flour ¾ cup

5. Grated Parmesan cheese 3 ounces

6. Grated pecorino cheese 3 ounces

7. Chopped fresh flat-leaf parsley, or more to taste 2 tablespoons

8. Salt and ground black pepper to taste 2 tablespoons

9. Olive oil for frying 1 cup

How to cook deliciously - Potato Panzarotti

1 . Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.

2 . Stage

Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.

3 . Stage

Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.

4 . Stage

Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.