3 medium potatoes salt 2 eggs 1/2 cup Mozzarella cheese, diced 1/4 cup grated Romano cheese 1/4 cup finely chopped cooked ham 1 teaspoon chopped parsley 1 dash black pepper 1 cup fresh bread crumbs salad oil
In medium pan cook potatoes in water to cover with 1/2 teaspoon salt; bring to boil. Cover and cook until fork-tender, about 20 minutes. Mash or rice; do not add milk.
In large bowl mix potatoes, 1 egg and next 6 ingredients and stir until well mixed. Roll mixture into 16 2-inch logs with moistened hands. Beat remaining egg; dip each into egg, then roll in crumbs until well coated. Refrigerate about 1 hour.
Heat 1 inch oil to 375 degrees F; fry croquettes a few at a time until golden, about 2 to 3 minutes. Remove and drain on paper towels.