Italian Style Potato Croquettes


1 pound Russet potatoes
2 tablespoons butter, at room temperature
2 eggs
2 teaspoons very finely minced onion
6 tablespoons very finely minced fresh parsley
2 teaspoons extra-virgin olive oil
1/2 cup freshly grated Pecorino Romano Cheese
Freshly grated nutmeg to taste
Salt and pepper to taste
1 quart of oil for deep-frying
1 cup well seasoned bread crumbs

Peel the potatoes, and boil them in salted water until just cooked.

Working over a large bowl, put the potatoes through a potato ricer. Immediately add the butter, and blend well
with a fork. Beat 1 of the eggs, and add to the potatoes, blending well. Add the onion, parsley, extra-virgin olive
oil, and Pecorino Romano. Blend well. Add nutmeg to taste. Season extremely well with salt and pepper. Place
mixture in the refrigerator for 30 minutes.

When ready to cook croquettes, place the oil in a heavy pot for deep-frying (a wok works well). Over medium-high
heat, bring the oil to 360 degrees. Break the other egg into a wide, shallow bowl. Spread out the bread crumbs in
a second wide, shallow bowl. Divide the potato mixture into 8 pieces, and shape each piece with your hands into a
small log, about 3 inches long and 1 inch thick.

Dip each croquette in the beaten egg, then roll in the bread crumbs, making sure each croquette is coated well on
all sides. Slip the croquettes, a few at a time, into the hot oil. Cook, turning occasionally so that the croquettes
brown evenly, for 3 minutes.  Drain on paper towels and serve immediately, or keep warm in a 200 degree oven
sprinkled with salt if desired.

Serves 8 (2 per serving)