Serving = 4 pax – Prep. Time = 1 h 35 mins – Cooking Time = 10 minutes
- 1 kg. potatoes
- 180 gr. fresh ricotta
- 1 egg
- 15 sage leaves
- 60 gr. bread crumbs
- 1/2 liter Sunflower oil to fry
- Salt and pepper
Put the potatoes in a saucepan with salted water and boil until the potatoes becomes soft in the heart. Remove the potatoes peel and mash them into a bowl, adjust with salt and pepper as you like.
Add ricotta cheese and the finely chopped sage leaves.
Mix the ingredients and let cold in fridge for 1 hour, then with your hands make balls as big as the palm of your hand.
Beat the egg with some salt into a bowl then pass the croquettes first into the egg and then into the breadcrumbs.
Put the oil to heat up to the temperature of 170° in a narrow and tall pot so that the oil completely covers the croquette. Fry until golden (approx 6 minutes each).
Drain on paper put some salt and serve warm.