Ingredients
For the potato crocchè recipe, boil the potatoes in their skins until tender. Drain and let them rest for 8-12 hours. Peel the potatoes and collect them in a large bowl.
Chop the parsley, add it to the potatoes and mash them with a fork. Add a generous pinch of salt.
Mix and, with moistened hands, form the croquettes. Quickly wet the croquettes in milk and then in flour. Fry them, a few at a time, in plenty of peanut oil. Drain them on absorbent paper. Serve very hot with the grated lemon zest, accompanying them to taste with Sicilian panelle.
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