Step 1

Boil the unpeeled potatoes until tender. Drain and let stand for 8-12 hours. Peel and place them in a bowl.

Step 2

Chop the parsley, add it to the potatoes and mash them with a fork. Add a generous pinch of salt.

Step 3

Heat a deep frying pan filled with peanut oil to around 330-350°F.

Step 4

Meanwhile, place milk in a shallow bowl and flour in a second shallow bowl. Mix and use moistened hands to form croquettes. Quickly dip the croquettes in the milk and then in the flour. Fry them a few at a time in plenty of peanut oil. Remove and drain on paper towels. Serve piping hot with lemon zest. For mixed fried appetizers, serve with Sicilian chickpea fritters ( panelle).