Potato And Salami Croquettes
|Potatoes||3 Medium, quartered|
|Egg||1 , beaten|
|Shredded mozzarella cheese||2 Ounce (1/2 Cup)|
|Salami||2 Ounce, chopped|
|Parmesan and romano cheese||1⁄4 Cup (4 tbs), grated|
|Snipped parsley||1 Tablespoon|
|Fine dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
In covered saucepan cook potatoes in enough boiling salted water to cover for 20 to 25 minutes or till tender; drain.
Mash potatoes; beat in 1 beaten egg and butter or margarine.
Add mozzarella cheese, salami, parmesan or romano cheese, parsley, and salt; mix well.
Shape mixture into eighteen 1 1/2-inch balls.
Roll each in bread crumbs.
Dip into 1 beaten egg; roll again in bread crumbs.
Fry croquettes, a few at a time, in deep hot oil (360°) for 2 to 2 1/2 minutes or till golden brown.
Drain on paper toweling.
Keep warm in a 375° oven while frying remaining croquettes.