INGREDIENTS

INSTRUCTIONS

SAUCE
CROQUETTES
To make the sauce: Heat the olive oil in a small pan over medium heat. Add
the garlic and saute until beige. Add the shallot and cook until
translucent and the garlic is a light golden color. (Don't let the garlic
burn or it will taste bitter.) Add the pepper flakes and saute for about 10
seconds more. Add the tomatoes and simmer for 15 to 20 minutes.
To make the croquettes: Preheat the oven to 200 degrees F.
In a saucepan, boil the potatoes until tender. Drain the potatoes, place on
a sheet pan, and allow to dry in the oven for about 5 to 10 minutes. Pass
the potatoes through a food mill or ricer (passatutto) and let them cool in
a bowl. Stir in the egg yolks and the Parmesan cheese. Season with the salt
and pepper.
Place 2 tablespoons of the potato mixture in the palm of your hand and make
a small ball. Make an indentation in the center with your thumb. Place 3
cubes of the mozzarella in the center and bring up the sides of the potato
mixture to cover it. Pinch it well and then roll it between the palms of
your hands until it forms a stick about 2 1/2 inches long. Repeat the
process. Once you have all the potato sticks done, roll them in the egg
whites, then in the bread crumbs. Remove excess crumbs and again roll them
lightly between the palms of your hands to set the bread crumbs.
Pour vegetable oil to a depth of 2 inches into a skillet and heat until a
drop of batter dropped into the oil rises right away. Deep fry the
croquettes until golden brown, drain on paper towels, and serve immediately
with the sauce on the side for dipping.
Yield: 8 servings as an appetizer or snack
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9449 - DAVID RUGGERIO
Converted by MM_Buster v2.0l.

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