Potato Croquettes with Salami and Cheese (Calabria)

Appetizers

Ingredients

Potatoes - 2 1/2 pounds

Salt

Eggs, beaten - 3

Grated parmesan cheesse - 4 tbsps

Salami, diced - 1/4 pound

Mozzarella cheese, diced - 1/4 pound

Pepper

Parsley, finely chopped - 2 sprigs

Egg, beaten - for coating

Fine dry breadcrumbs

Oil for deep frying

Lemons, quartered - 1-2

Wash the potatoes without peeling them and cook them in boiling salted water until tender. Cool, peel and mash them. Beat in 3  eggs and mix thoroughly with the parmesan and salami, mozzarella, a generous amount of pepper and the parsley. Break off pieces of the potato mixture and shape into croquettes. Dip into beaten egg and coat with breadcrumbs. Deep-fry the croquettes in hot oil, a few at a time, until golden brown. Take from the pan with a perforated spoon and drain on paper towels. Work quickly and serve the croquettes as hot as possible, garnished with lemon wedges.

Serves 6