Potato Cheese Croquettes

• 2 large eggs
• 3 cups cooked potatoes (baked or boiled) cooled
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 3 teaspoons finely sliced fresh chives
• 2 teaspoons minced fresh flat-leaf parsley
• Pinch grated nutmeg
• Pinch cayenne
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 3 ounces Gorgonzola, cut into 1/2-inch cubes
• 1/2 cup Italian-style bread crumbs
• Vegetable oil, for frying

1. Whisk 1 of the eggs in a medium bowl.
2. Press the potatoes through a ricer into the bowl.
3. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste.
4. Mix gently with a rubber spatula until evenly combined.
5. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly.
6. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball.
7. Continue until all the potato mixture is used up.
8. Beat the remaining egg in a shallow plate.
9. Put the breadcrumbs in another shallow dish and set it next to the egg.
10. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate.
11. Repeat with the remaining croquettes.
12. Refrigerate for at least an hour.
13. Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch.
14. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes.
15. Transfer to a paper towel-lined plate and salt to taste.
16. Repeat with the remaining croquettes.
17. Transfer to a serving platter and serve warm.

eggs, potatoes, parmesan cheese, unsalted butter, fresh chives, parsley, nutmeg, cayenne, kosher salt, freshly ground black pepper, gorgonzola, italianstyle bread crumbs, vegetable oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/potato-cheese-croquettes-recipe.html (may not work)