List of Ingredients
- 14 OZ. of boiled potatoes
- 10 OZ. of zucchini
- 2 OZ. of scamorza cheese
- 1 egg yolk
- 1 large egg
- Grana Padano, grated
- all-purpose flour
- parsley
- vinegar
- breadcrumbs
- chili pepper
- extra-virgin olive oil, for frying
- salt
- pepper
Method
Cut the Scamorza into 1/4" cubes. Dice the zucchini into 1/4" cubes. Place flour, the whole egg, and breadcrumbs in separate bowls.
Slowly heat oil to around 330-350° F in a large fry pan.
While the oil is coming to temperature, lightly coat a sauté pan with oil over medium heat. Add the zucchini and cook for 20 minutes. Season with salt, chili pepper and a sprig of parsley. While still hot, blend the zucchini mixture with 1/3 cup water and 1 Tbsp. vinegar.
Peel the potatoes and mash with a potato masher. Add 1 Tbsp. Grana Padano, the egg yolk, salt, and pepper. With an ice cream scooper or spoon form 12 potato balls. Press a cube of Scamorza into each one. Dip in the flour, then the egg and finally the breadcrumbs and fry for until golden. Serve the warm croquettes on top of the zucchini sauce.