Fried Potato Croquettes

Method

1. Boil the potatoes (with skin) in cold water until tender. Test with a toothpick; when soft, drain.
2. Peel the potatoes while still warm, then mash them with a potato masher or fork.
3. Add grated Grana Padano cheese, black pepper, salt, and lemon zest to the mashed potatoes. Mix well.
4. Dice the cooked pancetta (Giovanna) into small cubes and fold into the mixture.
5. Add one egg and mix until everything is well combined.
6. Prepare a thin batter by mixing flour and water until it has the consistency of milk (not too thick).
7. Cut the smoked provola into sticks, each about the length of a croquette.
8. Take a portion of the potato mixture, shape it into a ball or log, then press a provola stick into the center and seal the mixture around it, forming a croquette.
9. Dip each croquette into the flour-water batter, letting excess drip off.
10. Coat the croquette in panko (Japanese breadcrumbs) or homemade coarse breadcrumbs, pressing gently so the coating adheres.
11. Heat peanut oil in a pan to about 160°C (320°F).
12. Fry the croquettes in batches, a few at a time, so the oil temperature doesn't drop too much. Turn occasionally until golden and crispy all over, about 3-4 minutes.
13. For even cooking, occasionally lift the croquettes out of the oil for a few seconds, then return them.
14. Drain on a wire rack (not paper towels) to keep them crispy.
15. Serve hot, optionally with a cold beer.