Panzerotti di Patate a.k.a Potato Croquettes

• 2 pounds Potatoes (preferably Old)
• 5-13 ounces, weight Grated Parmesan (preferably Half Parmesan, Half Pecorino)
• 2 whole Eggs
• 3-58 ounces, weight All-purpose Flour
• 2 Tablespoons Flat-leaf Parsley, Chopped
• 1/2 pounds, 2-58 ounces, weight Plain Bread Crumbs, Preferably Homemade, Divided
• 1 Tablespoon Salt, Or To Taste
• 2 teaspoons Pepper Or To Taste
• 1 cup Chopped Dry Cheese Such As Swiss, Scamorza, Pepperjack, Etc. (optional)
• 2 whole Egg Whites
• 3 cups Olive Oil For Frying (or More If Needed)

1. Note: When mixing in the eggs, I recommend starting with 1 to 1 1/2 eggs just in case the mixture becomes too wet with 2 eggs.
2. The egg is used simply to amalgamate the mixture.
3. If it becomes too wet, it can break apart during frying, so to avoid that, well start with less and add more if necessary.
4. Boil the potatoes till soft.
5. Remove the skin and completely mash or puree the potatoes.
6. Mix in the puree, the grated parmesan, 1 1/2 eggs (see note at top), flour, parsley, and half of the bread crumbs.
7. Season with salt and pepper to taste.
8. If the mix seems too dry, add the remaining 1/2 egg.
9. Form little logs with the mix (approximately 3 to 4 long and 3/4 thick).
10. They dont have to be perfect, just make sure they are log-shaped.
11. At this time, if you wish, you can stick in each log a cube of chopped dry cheese of your choice.
12. Dip each log into the egg whites and immediately coat in the bread crumbs.
13. In a large, deep frying pan, heat the olive oil (adding more or less for deep frying).
14. Fry the croquettes till deep golden brown.
15. Serve hot and enjoy!

potatoes, parmesan, eggs, flour, parsley, bread crumbs, salt, pepper, dry cheese, egg whites, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/panzerotti-di-patate-a-k-a-potato-croquettes/ (may not work)