Potato Croquettes with Melting Center

Method

1. Place 1 kg of red potatoes in a pot of cold water, bring to a boil and cook for 40 minutes.
2. Drain, peel (if desired) and mash the potatoes.
3. Add 2 egg yolks, 100 g of grated Grana Padano, nutmeg to taste, salt and black pepper. Mix well.
4. Cut 180 g of Fontina cheese into small strips.
5. Take a portion of the potato mixture, flatten it in your palm, place a strip of Fontina in the center and seal to form a croquette.
6. Roll the croquette on the work surface to shape it into a cylinder.
7. In a bowl, beat 2 eggs with a pinch of salt.
8. In another bowl, mix breadcrumbs with chopped aromatic herbs.
9. Dip each croquette first in the beaten egg, then coat in the breadcrumb mixture.
10. Fry the croquettes in plenty of peanut oil until golden brown.
11. Drain on paper towel, season with salt and serve immediately.