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Rosa and Rico Graziano and their mother Angela use their Thanksgiving leftovers to make delicious turkey, ham and veggie stuffed potato croquettes!
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Potato Croquettes Recipe:
5 large Idaho potatoes, skin-on
2 whole eggs
1 egg yolk
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Corn oil for frying
Leftover fillings such as:
Broccoli rabe, cooked
Sautéed mushrooms
Soppressata, diced
Scamorza, shredded
Cooked ham, diced
Cooked turkey, diced
Marinara Sauce, served on the side
1.Place potatoes in a pot and cover with cold, salted water. Bring to a boil, reduce to a simmer and cook until potatoes are tender. Remove potatoes from the water and let cool. Peel the skin from potatoes and push through a ricer. Cover potatoes and refrigerate until completely chilled.
2.Fill a cast-iron skillet halfway with oil and heat to 350 degrees.
3.Use your hands to mix together the chilled potato, eggs, Parmesan, salt and pepper. The mixture will become smooth and bind together. Roll a 1/2 cup of the potato mixture into a ball. Flatten the ball into your palm, pressing gently, forming a well in the center. Fill the center of the croquette with 2 tablespoons of filling. Fold the long ends of the croquette together over the filling, pushing the seam gently together to seal. Push the shorter ends of the croquette together to seal completely. If any filling is showing add more of the potato mixture to enclose completely. If the potato is sticking to your hands add a small amount of oil to your palm.
4.Once all the croquettes are formed, fry in the hot oil and cook until golden, turning as necessary. Remove the croquettes to a paper towel lined sheet tray. Serve with marinara sauce on the side.
Yield: 8 croquettes
