Crocchette Emiliane

Crocchette Emiliane

The first mediocre to poor picture I have taken with the new camera. Ah well, live and learn.

What you are looking at are deep fried potatoes, done Italian style. These are particularly tasty, as there are many surprise ingredients found within.

However, they are labor intensive, so if you desire to make these, set aside about 2 hours. 2 hours well spent, I should add.

  • 2 large russet potatoes, peeled and cubed
  • 3/4 cup whole milk
  • 3 tablespoons salted butter
  • 1/2 lb fresh Italian bread, cubed with no crusts
  • 2 cups whole milk
  • 2 teaspoons nutmeg
  • 1/2 cup shredded Italian parsley
  • 2 medium sized white onions, chopped
  • 3/4 cup chopped spinach
  • 1/2 lb. diced mortadella (you can use baloney in a pinch)
  • 1 cup grated Grana Padano cheese (Parmesan will work as well, but it will be saltier)
  • 3 large eggs
  • 4 cups of bread crumbs

Fill a large sauce pan 3/4 of the way with water. Bring to a boil. Add diced potatoes and cook for 15 minutes. Drain water. With a potato masher, mash the potatoes until relatively fine in texture. Add 3/4 cup of milk and butter. Mix well. Congratulations, you’ve made mashed potatoes. Transfer to a large mixing bowl

In a medium mixing bowl, combine the bread and 2 cups of milk. Set aside to allow to soak.

Add to the mashed potatoes the nutmeg, parsley, chopped onions, spinach and mortadella. Fold in firmly but carefully. Then fold in the cheese, the soaked bread and the three eggs. Mix slowly together.

In a medium sized sauce pan, add olive oil so that it fills 3/4 of the entire pan. Bring up to a temperature of 375 degrees F.

Place bread crumbs in a bowl.

Take the potato mixture and scoop out a bit into your hand. Compress into a sphere about the size of a very large strawberry or a medium sized plum. Take the potato dumpling and roll in bread crumbs. Set aside until you have 6-8 dumplings and then place carefully into hot oil. Cook until golden brown, about 4-5 minutes. Remove from oil with a slotted metal spoon and allow to drain on a paper towel. Repeat this paragraph until the entire potato mixture has been cooked.

Serves 8-12

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