1.  Cut the potatoes into 2 inch chunks. Place the pieces into a large pot and fill with water. Add a pinch of salt and heat over high heat until the water is boiling. Boil the potatoes until they are fork tender but not falling apart in the pan.

2.  When the potatoes are finished cooking, strain them well to remove as much water as possible. Then pass the strained potatoes through a potato ricer or a food mill into a mixing bowl. Add the butter and Parmigiano Reggiano to the potatoes and mix well to combine; add salt to your taste.

3.  In a separate bowl, beat 1 egg well and then add it to the potato mixture. Stir well to combine and set aside.

 

 

 

4.  In a bowl or dish, add the egg whites and the nutmeg; whisk thoroughly to combine.

5.  Prepare a large skillet or pot for frying by adding canola oil. Make sure to leave at least 1 1/2 inches between the oil and the rim of the skillet. If using a large pot for frying, do not fill more than 1/3 of the pot with oil.

6.  Add the breadcrumbs to a bowl or dish for dredging.

7.  Line a baking sheet with wax or parchment paper. Take approximately 2 tablespoons of the potato mixture and form it into a plump cylinder shape, roughly the length of your index finger. Place the formed crocchette on the lined baking sheet. Repeat this process until all of the potato mixture is used.

8.  After all of the crocchette have been formed, dredge each one first through the egg white mixture, making sure to thoroughly cover all sides. Remove any excess and then dredge the egg-covered crocchette through the breadcrumbs. Coat all sides evenly, shake off any excess and replace the breaded crocchette on the lined baking sheet. Repeat this step until all crocchette are breaded.

9.  Heat the pan of oil over medium heat to 350 degrees. Hot oil is dangerous, highly flammable and can cause serious burns if it gets on your skin. Be extremely careful at all times when working with and around hot oil.

10.  When the oil reaches temperature, carefully place the crocchette into the oil (as many crocchette can be added to the oil as the pan can reasonably hold) and gently fry them on all sides until they reach a golden brown, turning each one repeatedly while frying to ensure even cooking. When the crocchette are golden, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.

11.  Using a spatula or fine, slotted spoon remove as much of the loose bread crumbs that remain in the hot frying oil as possible and discard them. These breadcrumbs will continue to cook in the oil and eventually burn, leaving a bad aftertaste in the oil and subsequently on your crocchette. The cleaner you keep the oil during frying, the better all of your crocchette will taste.

12.  Repeat steps 10 – 11 until all crocchette are fried. Serve immediately.

Notes

- For a lighter version of this recipe, these crocchette can also be baked in the oven; however, the breadcrumbs will not be as golden brown. Preheat the oven to 400 degrees. Prepare the crocchette using the instructions above. Once they have all been breaded, slide the baking sheet into the oven and bake for 35 - 40 minutes, turning them after 20 minutes.

- 2 egg whites can be substituted for the whole egg for a lower cholesterol recipe.

- For a surprise, add a small cube of your favorite cheese to the center of each of the crocchette while you are forming them. Dredge and fry according to the instructions above.