Smoked Croquettes

Method

1. Boil the potatoes with the skin on from cold water until tender.
2. Peel and mash the potatoes.
3. Mix the mashed potatoes with grated Grana Padano, salt, pepper, lemon zest, and small cubes of pancetta.
4. Add one egg and mix well.
5. Cut the smoked provola into sticks.
6. Take a portion of the potato mixture, insert a provola stick, and shape into a croquette.
7. Prepare a thin batter with flour and water (consistency slightly thicker than milk).
8. Dip each croquette into the batter, then coat in breadcrumbs (panko or homemade).
9. Heat oil to 160°C (320°F).
10. Fry a few croquettes at a time until golden brown and crispy.
11. Drain on a wire rack (not paper towels) to keep crispy.
12. Serve hot.