1 hour and 55 minutes

potatoes, 21 oz
grated Parmigiano Reggiano, 1.5 oz
hard mozzarella cheese, 2.8 oz
eggs, 2
breadcrumbs, 6 tablespoons
fine sea salt, to taste
freshly milled black pepper, to taste
grated nutmeg, to taste
sunflower oil, 1,3 l


Boil potatoes in their skins in salted water, then peel, mash and let cool down.
Add a pinch of salt, some freshly ground pepper, a pinch of grated nutmeg and the Parmigiano Reggiano. Add one egg, mix well and refrigerate for at least 1 hour.
Cut the mozzarella cheese into 12 fingers.
Beat the remaining egg in a bowl and put the bread crumbs in a dish.
Divide the potato dough into 12 portions. Take a portion of potato dough and flatten it, put the stick of mozzarella cheese in the center and then cover it by forming a cylindrical croquette. Pass each croquette first in the egg and then in bread crumbs.
Pour the oil in the fryer and heat to 340°F.
Lift the basket of the fryer, put 4 croquettes at a time in it, lower the rack, close the lid and cook for about 5 minutes or until they are evenly golden.
Drain on paper towels and serve hot.