Time: 2 ore più riposo
Difficulty: Facile

Potato croquettes are delicious appetizers, sins of gluttony, the undisputed protagonists of buffets that disappear in a flash.
Features:
Potato croquettes are a simple preparation that requires few but important precautions, first of all the choice of potatoes: the red ones with firm flesh are perfect for obtaining a dry puree that has an optimal yield for every type of cooking.
The croquettes or cazzilli are a typical dish of southern Italian cuisine.
historical notes:
the birth of these little delights, remains vague. There are those who take them back to 18th century France in the court of Louis XVI, as they are mentioned by the nutritionist Parmentier who describes a recipe.
But there are those who assign instead Spanish origins then the recipe brought to Italy after the Kingdom of the two Sicilies.
Notes:
The traditional recipe includes, together with potatoes, the use of :Eggs, Parsley, Parmesan cheese, Mozzarella, but many versions have followed each other over time and depending on the cultures.

Ingredients for about 20 croquettes
350 g boiled potatoes without waste
160 g tuna fillets in oil
40 g grated parmesan cheese
q.b. parsley
1 egg + 1 egg yolk
Salt and pepper
Nutmeg
For the breading process:
Eggs (2 medium) 130 g
Breadcrumbs without gluten q.b.
Peanut seed oil q.b. for frying

Proceeding
Wash the potatoes under running water to remove soil residues, boil in a large pan pouring water to cover and without peeling.
It will take about 40 minutes if you boil them or half the time with a pressure cooker.
In the meantime, put the tuna in a bowl and chop it, knead with a tablespoon of Parmesan cheese.
Once ready, leave to cool slightly (just what you need to handle them) and then peel. Pass in a potato masher to obtain a puree while they are still hot, in a separate bowl beat the eggs with pepper and salt and then add the Parmesan and nutmeg. Pour into the mashed potatoes, add parsley.
Mix with a spoon to mix the ingredients until soft and dry. Take a portion of dough and form balls, press on the palm of your hand and stuff with a teaspoon of tuna.
Close the croquettes giving a ball shape and lay another ball of smaller dough on top without filling.
Gradually, lay them on a tray covered with baking paper.
Once the dough is finished, coat the croquettes: prepare two bowls with the two beaten eggs and the other with breadcrumbs. Pass the croquettes first in the egg and then in the breadcrumbs.
Place the croquettes on a tray covered with baking paper. Once all the croquettes are finished, heat plenty of peanut oil in a pan not too large until it reaches 180-190 eggs. and then plunge inside 3 croquettes at a time so as not to lower the oil temperature. Cook with a slotted spoon until golden brown on all sides. Drain and place on a plate lined with paper towels. Serve the potato croquettes still hot!