Remember when we got really detailed in our description of ‘nduja? Today we’re giving you a way to put it to use. Like spicy sausage and potatoes? Oh, and things that are deep fried? Great. These croquettes are for YOU. Get that oil hot and bubbling and read on.
1 lb. potatoes, peeled and chopped
2 oz. ‘nduja sausage (removed from casing if necessary)
2 eggs, beaten
½ cup breadcrumbs
In a large pot of salted water, boil potatoes until tender. Drain and mash with a generous drizzle of olive oil. Once fairly smooth, add ‘nduja sausage and mash until you get a nice, uniformly smooth texture. Cut lemon in two halves (reserving one for serving) and squeeze juice into the mixture. Season mixture with salt and pepper to taste.
Roll the mash into small log shapes. Place them on a baking sheet that is lined with nonstick paper. Chill in the refrigerator until firm.
In a large, deep pan, heat oil to sizzling hot, about 350*. Dip the logs into the beaten egg wash, then roll into breadcrumbs until evenly coated. Deep fry until crisp and golden. Drain on a paper towel-lined plate. Serve warm.