Croquette di Patate

Method

Boil the peeled and quartered potatoes in salted water until tender, approximately 15-20 minutes, then drain thoroughly and press through a potato ricer whilst still warm. Stir in the melted butter, grated Pecorino Romano, egg yolks, nutmeg, salt and pepper, mixing until fully incorporated and the mixture is smooth and creamy. Allow to cool to room temperature, then shape into cylindrical croquettes approximately 7 centimetres long and 3 centimetres in diameter. Set up two shallow bowls with the beaten whole eggs in one and the breadcrumbs in the other, then coat each croquette thoroughly in egg followed by breadcrumbs, pressing gently to adhere. Heat the vegetable oil to 170 degrees Celsius in a deep frying pan or suitable vessel, then carefully fry the croquettes in batches for 2-3 minutes until golden brown on all sides, turning once halfway through. Remove with a slotted spoon and drain on kitchen paper before serving whilst still warm.