1 lb. ricotta cheese
4 hard boiled eggs
3/4 c. Parmesan cheese
1 raw egg
1 raw egg yolk
2 tbsp. fresh parsley
1 c. bread crumbs
Salt and pepper
2 egg whites
Bread crumbs
1 egg
1 tbsp. milk
Oil

Press Ricotta through sieve into bowl. Pass hard boiled yolks through sieve into same bowl. Add Parmesan cheese, whole raw egg and the egg yolk, the parsley, the bread crumbs, and salt and pepper to taste. Mix thoroughly, this can be done a day in advance and refrigerated until needed.

Beat the egg whites until stiff and fold into ricotta mixture. Put bread crumbs in small bowl. Beat remaining egg, 1 teaspoon salt and milk in separate bowl. Make croquettes, each the size of a golf ball. Roll croquette in the egg mixture and then in bread crumbs, shaking to remove excess.

Heat oil in deep frying pan to 375 degrees and fry the croquettes until golden brown, turning once.

NOTE: To reheat wrap in foil and heat for 15 minutes in preheated 375 degree oven. Serve with sauce.