Croquettes in almond crust
Crocchette in crosta di mandorle
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For 4 people: 500 g of potatoes-100 g ground almonds-50 g melted margarine-sale olive oil
Thoroughly clean the potatoes, boil unpeeled in boiling salted water, drain them, let them cool and peel them. Soon after, mash with a potato masher, add salt the mixture and, with the palms of your hands, formed into balls that will dive in margarine, then in chopped almonds, so they are completely covered from the grain, and finally into the hot oil. FRY for a few minutes until they are golden. Once cooked, drain and let it sit for a few minutes on sheets of paper towels for remove excess oil. Serve immediately hot and crispy.
