To make Italian potato croquettes, combine cooked potatoes, eggs, cheese, ham and breadcrumbs. Add seasoning to taste, and mix until the ingredients are all evenly distributed, forming cylindrical croquettes. Fry in hot oil until golden brown.
Make Italian potato croquettes by heating 4 to 6 inches of oil in a 6-inch-deep saucepan. Place the cooked and cooled potatoes in a bowl. Add 4 eggs, cheese and ham cubes, and mix well. Sprinkle with salt and pepper.
Pour flour on a plate. Pour the breadcrumbs on another plate. Stir together the other 2 eggs and milk. Pour the mixture into another plate. Cover your hands with flour to prevent sticking.
Form croquettes using your hands. Start with a small ball of potato mixture. They should look like large cylinders. Dip the croquettes in flour, the egg mixture and the breadcrumbs. Continue until you are done with all potato mixture.
Put the croquettes in the hot oil. Fry for approximately four minutes until deep golden brown, and then remove. Drain on a paper towel. Continue until you have fried all the croquettes. Serve immediately.
For four to six servings, you need 3 pounds of Yukon gold potatoes, 6 eggs and 1/2 cup of cooked ham. You also need 1 cup of freshly grated Parmigiano-Reggiano, 1/2 cup of milk and 1 cup of cake flour. In addition, you need 1 cup of breadcrumbs as well as salt and black pepper.