Ingredients
2 large eggs
3 cups cooked potatoes (baked or boiled) cooled
2 tablespoons freshly grated Parmesan cheese
2 tablespoons unsalted butter, melted
3 teaspoons finely sliced fresh chives
2 teaspoons minced fresh flat-leaf parsley
Pinch grated nutmeg
Pinch cayenne
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 ounces Gorgonzola, cut into 1/2-inch cubes
1/2 cup Italian-style bread crumbs
Vegetable oil, for frying
Directions
1. Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
2. Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
3. Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
