Italian potato croquettes are made from mashed potato mixed with a couple of fresh eggs. You form them into whatever shape you desire (usual ovals), roll them in flour, an egg wash and then seasoned bread crumbs before frying them in oil. I added chopped broccoli and a parmigiano-romano mixture to mine. Next time, I’ll stuff them with a little mozzarella and, separately, I’ll make a small batch with anchovy. These are sold on the streets in Rome and Naples. Arancini, the Sicilian rice balls, are made in a similar way. Both can be served with a small bowl of marinara as a dipping sauce. Here are links to the recipes I (sorta) follow:
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