Potato and ricotta croquettes

There are some delicious dishes that captivate us from an early age with their simplicity and authentic taste, and which then stay with us for a lifetime, gently stimulating our palates with memories of the past on every occasion in which we are lucky enough to enjoy them. Potato croquettes are a classic that entrance both children and adults alike because they are delicate and tasty, perfect as an accompaniment to any meat dish, like the rest, are ideal to be enjoyed as a starter or even alongside other specialties from the rotisserie. But here we have chosen to make them in a new way, mixing with the potatoes some delightful ricotta cheese, a secret ingredient that makes the mixture exceptionally light, and which will also appeal to the youngsters. One of the secrets for success in this recipe, which you absolutely must remember if you’re going to make perfect croquettes, is in relation to the breadcrumb coating: do it twice and it will be more solid and thus even more tasty!

Boil plenty of water, add the potatoes in their skins and cook for about half an hour. Drain, peel and mash them in a large bowl. Let them cool and then add all the ingredients: ricotta, lightly crushed with a fork, 2 eggs, parsley, diced ham, Parmesan cheese, 2 tablespoons breadcrumbs, salt and pepper. Shape the croquettes with your hands, dip them first in beaten egg and then in the breadcrumbs. Heat the oil in a casserole with high sides and fry the croquettes a few at a time until they are golden brown. Drain on paper towels.