Italian Potato Croquettes

Instructions Combine riced potatoes with the beaten egg Romano cheese chopped parsley salt and pepper. Beat the egg yolks and dip the croquettes in it.


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Repeat with the remaining mixture you should get about 14 croquettes in total.

Italian potato croquettes. Cook the potatoes in cold salty water. This is my family recipe for our delicious home made Panzerottis Italian Potato Croquettes. Ingredients eggs 3 units potatoes 500 grams Boiled parmesan 50 grams breadcrumbs.

Place in a large pot cover with water add salt and bring to a boil over medium-high heat about five to seven minutes. If you are using mozzarella place a baton in the centre of the potato log and enclose with the potato. Make croquettes that are oval and cylindrical and dredge them in the rest of the breadcrumbs.

Heat a generous amount of olive oil in a large saucepan. Directions Peel and cut the potatoes in quarters. With a potato masher mash them in a bowl.

- HedyLink to my cookbook Mangia Its Good For You. Taking approximately a 14 cup more or less at a time of the potato mixture form into an oval or ball shape then dredge in flour. Join Foodie Sisters in Italy Valeria and Benedetta as they whip up some traditional crocchette di patate for the very first time.

Take a small handful of the potato mixture and shape into a log about 56 cm 22½ in in length. Cook them a few at a time in the hot oil until golden brown. In a medium pan add 2-3 tablespoons of oil on medium heat heat until oil is hot not smoking hot add croquettes a few at a time turning as they brown.

Add salt and pepper Parmesan nutmeg and mix well. Serve the croquettes hot. Lower to medium heat.

Potatoes 1 kg Grated parmesan cheese 50 gr Pecorino cheese 50 gr Eggs 3 130 kcal albumen 2 Breadcrumb as much as is needed Parsley as much as is needed marine salt as much as is needed Black pepper a pinch mozzarella 200 gr Peanut oil 1 l. Place the croquettes on a plate lined with kitchen roll to drain the excess oil. Then roll them into breadcrumbs.

Crocchette di patate are crispy golden potato croquettes usually found in Italian pizzerias and eaten as a snack or appetizer but they are also easy to make at home with this simple recipe. Drain and peel them when they are still warm. Divide the mixture into 20 croquettes please refer to text for details.

Mould them into a log shape or if you prefer into little balls. Place on a plate lined with paper towels.


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