Polpette (Meat Croquettes)

Name: Polpette (Meat Croquettes)
Total time: PT0D0H0M
Yield: makes 30
Ingredients: 1 ⁄ 2 cup milk; 2 slices white sandwich bread; 1 1 ⁄ 2 lb. ground veal or pork; 2 cups mashed potatoes; 2 ⁄ 3 cup finely chopped parsley; 8 eggs; 2 cloves garlic, minced; Kosher salt and freshly ground black pepper, to taste; Canola oil, for frying; 1 ⁄ 2 cup flour; 1 cup plain bread crumbs

Serves
makes 30

TODD COLEMAN

Made with ground veal and potatoes, these are a classic Venetian cicheti. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.

Ingredients

¹⁄₂ cup milk
2 slices white sandwich bread
1 ¹⁄₂ lb. ground veal or pork
2 cups mashed potatoes
²⁄₃ cup finely chopped parsley
8 eggs
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Canola oil, for frying
¹⁄₂ cup flour
1 cup plain bread crumbs

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Instructions

Step 1

Pour milk over bread in a bowl; let soak for 10 minutes. Squeeze bread to drain milk; discard milk. Place bread in a bowl and mix with veal, potatoes, parsley, 4 eggs, garlic, and salt and pepper. Shape mixture into about thirty 1″ balls; place on a parchment paper-lined baking sheet, and chill. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place flour, remaining eggs, lightly beaten, and bread crumbs in three separate bowls. Working in batches, dredge each meatball in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 5 minutes. Drain on paper towels.