This recipe for Crocchette di Patate (potato croquettes) it’s an Italian classic and a true crowd pleaser! I am a big fan of fried food and this crocchette di patate are no exception, actually they are among my favorite food since childhood. In this case I filled each potato ball with cheese, but you can add also ham if you’d like.
Ingredients for these Potato Croquettes
- 1Kg Potatoes
- Eggs
- Parmesan Cheese
- Bread Crumbs
- Cheese or Mozzarella (the one you would use for pizza, that doesn’t have too much milk inside, because you don’t want the milk of the mozzarella to leak outside while frying).
- Nutmeg
- Sea salt
- Oil to fry (Sunflower seeds oil)
2 uova + 1 per la panatura
100g di Parmigiano Reggiano grattugiato
Noce moscata
Sale
Pepe
150/200g di pangrattato
250g di mozzarella per pizza o mozzarella vaccina
200g di prosciutto cotto a dadini
Olio semi per friggere
Crocchette di Patate Filled with Cheese
Course: AppetizersCuisine: ItalianDifficulty: EasyMakes
18
CroquettesPrep time
45
minutesCooking time
15
minutesIngredients
1Kg Potatoes
4 Eggs
100g Parmesan Cheese (grated)
150g Breadcrumbs
250g Cheese or Mozzarella (the pizza one – read above for more details)
Salt
Black Pepper
Nutmeg
1L Sunflower seeds oil to fry
Directions
- In a large pot boil potatoes (keep the skin so they will absorb less water) until tender. This will take about 30 minutes, but it depends on the dimensions of your potatoes. When soft, drain them from water and remove the skin. Mash the potatoes with a grinder and place them in a large bowl.
- When the potatoes have chilled down add 2 eggs, Parmesan, salt, pepper and nutmeg. Mix it well until well combined.
- Take a spoonful of potato mixture, place it on the palm of your hand. With your fingers press it a bit in the middle, in order to make some space for the filling and add the cheese/mozzarella. Close the filling inside with the potatoes mixture (add some extra potato mixture if necessary) and shape it to a round ball, with your hands. Continue until you make about 18 Crocchette di Patate.
- Set up a breading station with one plate of bread and another where you’ll whisk 2 eggs. Dip croquettes in eggs then roll in breadcrumbs.
- Heat Sunflower oil in a large pan and when is hot (place a toothpick inside, if bubbles are forming around the toothpick the oil is ready) fry 5 crochette di patate at a time until browned on all sides. If you see the potato croquettes getting too dark too fast it means that the oil is too hot. Reduce the flame, let it cool down a bit and continue frying them. Place on a paper towel lined plate.
- Sprinkle with a bit of salt before serving. Crocchette di patate filled with Cheese are best when served warmed.
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