Method:

Prepare the Potatoes:

Boil the potatoes (with skin on) in salted water until soft—about 45 minutes to an hour.

Once cooked, drain and let cool slightly. Peel the potatoes and mash them thoroughly until smooth. A vegetable mill can help create the perfect texture.

Mix the Ingredients:

In a large bowl, combine the mashed potatoes, grated cheese, salt, and pepper.

Add the egg and mix until everything is well incorporated. The mixture should be soft but not too sticky, if it's too loose, add another egg to help bind it.

Shape the Crocchette:

Dust your hands with flour, then take small portions of the potato mixture and shape them into oval or cylindrical croquettes. Coat each crocchetta with a light layer of flour to help them crisp up during frying.

Fry the Crocchette:

Heat about 3 inches of oil in a frying pan or deep fryer over medium-high heat.

Once the oil is hot (you can test it by dropping in a small piece of potato—if it sizzles, it’s ready), fry the crocchette in batches, turning occasionally until golden brown and crispy on all sides.

Drain and Serve:

Remove the crocchette with a slotted spoon and drain on a paper towel. Serve hot and enjoy!

Variations:

Cheese: For a richer flavor, try adding mozzarella or a blend of cheeses.

Herbs: Add finely chopped parsley or basil for a fresh kick.

Vegetarian: These crocchette are naturally vegetarian, but if you're looking to keep them dairy-free, substitute the cheese with a plant-based alternative.