Potato Panzarotti

Ingredients

• 2 pounds potatoes , peeled and quartered
• 2.5 cups bread crumbs , divided
• 4 large eggs
• 0.75 cups all-purpose flour
• 3 ounces grated Parmesan cheese
• 3 ounces grated pecorino cheese
• 2 tablespoons chopped fresh flat-leaf parsley , or more to taste
• salt and ground black pepper to taste
• 1 cup olive oil for frying

Instructions

1. 1

   Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 to 15 minutes. Drain and transfer potatoes to a bowl; mash until smooth.

2. 2

   Combine mashed potatoes, 1 ¼ cups bread crumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.

3. 3

   Pour remaining 1 ¼ cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.

4. 4

   Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.