Potato Croquettes---Panzeroti Di Patate

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3 1/2 pounds baking potatoes, peeled and cut into chunks

4 eggs, separated

1/4 pound prosciutto cotto, cooked ham, cut into 1/4-inch dice

4 tablespoons butter

1/4 cup Parmigiano-Reggiano, freshly grated

Several gratings of nutmeg

1 cup flour

1 cup fresh bread crumbs

2 cups extra-virgin olive oil, for frying

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