Indulge in the crispy goodness of Italian Potato Croquettes with our delicious recipe. Learn how to make these mouthwatering mashed potato appetizers with Italian flair. Perfect for a tasty and easy-to-make appetizer or side dish
Italian Potato Croquettes | Potato Croquettes Recipe
- 5 ibs Idaho baking or Russet potatoes (2.2 kilograms)
- 2 ounces butter (60 grams)
- 5 eggs ( 3 toils to mix in the potatoes and the rest for the egg wash)
- 3/4 pound mozzarella (325 grams)
- 3 tbsp fresh parsley chopped (optional)
- 1 to 2 cups all-purpose flour ( 140 to 280 grams)
- 2 cups plain bread crumbs
- 3/4 cups Pecorino Romano
- Salt to taste
- Fresh cracked pepper to taste
Optional:
- 3 ounces ham sliced
- 2 or more cups frying oil I use Vegetable oil (480 ml)
Step#1- Wash your potatoes and place them in a large pot filled with water to cover the potatoes.
Step#2- Let them cook until you insert a knife and they’re soft.
Step#3- Drain and they need to be peeled while hot for ease removal of the skin.
Step#4- As you peel each potato mash them with a ricer in a large bowl.
Step#5- Once all mashed add butter, salt, pepper, and Pecorino Romano cheese. You can also add your parsley and ham.
Step#6- Let the potatoes cool before adding your eggs. Taste and adjust the salt and pepper. Add your eggs.
Step#7- In 3 flat type plates, (I like Pyrex pie plates) in one add the flour, the second the eggs, and the third the bread crumbs.
Step#8- Cut your mozzarella in a 1 1/2 long stick. Like a little log.
Step#9- Grab the potato mixture and form a ball, with your index finger press in the middle to create an indentation for the mozzarella. Roll the mixture to cover mozzarella and create an oblong shape.
Step#10- Dip in the flour, then the egg, and then the breadcrumbs.
(They are best if made a day in advance and fried once they are overnighted in the fridge). Step#11- In a small fryer or a 2-quart pot filled with 2 cups vegetable oil bring to a 350 degrees Fahrenheit. Add the croquettes gently one at a time. Do not overcrowd otherwise the oil temperature drops and they’ll open. They’re best if eaten immediately. Leftover croquettes (never happens in my house!) can be warmed up in an oven at 400 degrees Fahrenheit for 5 minutes. This batch makes 32 medium croquettes.
