Potato Crocchette with Mozzarella from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Tar
Cook the potatoes in a microwave, or boil, and as soon as it is possible to handle them, peel them and pass them through a mouli-légume. Add the butter and amalgamate well, then the 4 egg yolks...
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Cooking tools:
- Microwave
- Stove
- Pot
- Food mill
- Mixing bowl
- Spoon
- Pepper mill
Ingredients
- 60 g/2 oz butter
- 1 kg/2¼ lb potatoes, unpeeled
- dry breadcrumbs
- flour
- 3 mozzarella, about 290 g/10 oz in total
- salt
- freshly ground black pepper
- a little freshly ground mace
- 2 whole eggs
- 4 egg yolks
- freshly grated Parmesan cheese (optional)
- light olive oil for frying
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