Peel, wash and quarter the potatoes. Cook in plenty of salted water. Drain the water and toss the potatoes in a hot saucepan until the remaining water has evaporated.
Press the finished potatoes or a leftover boiled potatoes from the day before through the press into a bowl or chop them thoroughly with the potato masher or a fork.
Cut the mozzarella into small cubes and the ham into very small cubes. Add the ham to the potatoes and set aside the mozzarella. Add the parmesan, egg yolks, parsley, salt, pepper and nutmeg. Knead everything well into a dough, preferably by hand. If the dough is too loose, mix in a little potato flour or 405 flour, it is too dry, work in one more egg yolk.
Take a little dough in your hand and form a well, put some mozzarella in the well and close the croquette around the mozzarella. Shape the panzerotti and set aside. I make the Panzerotti about 4 cm long with a diameter of about 2 cm, which makes about 20 pieces.
Beat the egg whites in a bowl until frothy. Carefully roll the Panzerotti one after the other in it and then in the breadcrumbs. Heat plenty of oil in a non-stick pan or deep fryer and bake the Panzerotti in it all around until golden yellow to brown - that goes pretty quickly, so you better stick with it.
Take out the fried panzerotti and place them on a plate lined with kitchen paper. Cover with kitchen paper and a plate, possibly put under the covers, so they stay wonderfully warm.
In Naples, the panzerotti are about twice as big and are usually eaten as a 4th or 5th course on Sundays, with leftovers the day after as a starter or dessert. You can of course also eat them as a rich side dish to meat dishes.
You can prepare the panzerotti very well, then wait until just before deep-frying before breading them, fried leftovers can be frozen very well.
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