These crispy potato-prosciutto croquettes bring a little sizzle to any cocktail party. The simple recipe is a host's secret weapon.
2. Make the croquettes: Place potatoes in a large pot of water, bring to a boil and cook until a sharp knife meets little resistance, 35-45 minutes. Drain potatoes. When cool enough to handle, remove skins. Pass potatoes through a ricer or the finest holes of a box grater, making sure there are no lumps.
4. Take 1 generous tablespoon dough, roll into a ball and place on a baking sheet. Repeat with remaining dough. 6. Lightly dust each ball in flour, then dip in egg wash, roll through panko to coat, and return to baking sheet. Cover with plastic wrap and refrigerate 1 hour.
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