A very tasty version of the classic potato croquettes with a particularly crisp fried crust and a spun heart of provola and spicy sausage.
Boil the potatoes. Wash them, put them in the pot, cover with plenty of cold water and cook for 40-45 minutes from boiling. Drip, peel and dip in the potato masher and let everything cool.
Add the cheese, salt, pepper, and chopped parsley to the puree. Add 1 egg and 1 yolk and mix well. If the mixture is too soft, add 1-2 tablespoons of breadcrumbs.
Peel the hot sausage, unpack and sauté for a few minutes in the pan.
Make the croquettes. It forms many balls, flattens in the recess of the hand, fills the inside with a little sausage and diced provolone, close, and form many compact cylinders.
Fry and serve. Pass the croquettes first in the flour, then in the beaten eggs with a pinch of salt, and then in the breadcrumbs. Again, repeat the same operations, then put everything in the refrigerator for 2 hours.
Fry the potato croquettes and spicy sausage in plenty of hot oil, a few at a time, drip on layers of kitchen paper, salt lightly and serve immediately.