Crocchette di Patate (Italian Potato Croquettes)

 

Crocchette di Patate (Italian Potato Croquettes)

Prep 25 min, Cook 15 min, Serves 4

Ingredients

600 g potatoes (yellow or Yukon Gold)

80 g grated Parmigiano Reggiano

2 eggs

80 g breadcrumbs

40 g allpurpose flour

1 tbsp fresh parsley, chopped

to taste salt & pepper

as needed oil for frying (vegetable)

Instructions

1 Peel the potatoes, cut them into chunks, and boil in salted water until very soft (about 15 minutes).

2 Drain well and mash the potatoes while still warm until smooth.

3 Add Parmigiano, 1 egg, parsley, salt, and pepper. Mix until you get a soft dough.

4 Shape the mixture into small cylinders or balls using your hands. If the dough is too soft, add 1–2 tbsp of flour.

5 Prepare three bowls: one with flour, one with the remaining beaten egg, and one with breadcrumbs.

6 Roll each Crocchetta first in flour, then egg, then breadcrumbs to coat evenly.

7 Heat oil to mediumhigh (about 170–180°C). Fry Crocchette in batches until golden brown and crispy.

8 Place on paper towels to remove excess oil and serve hot.

Beginner Tips

• Use starchy potatoes (like Yukon Gold): they mash smoothly and hold shape better.
• Mash while warm: warm potatoes absorb cheese and egg more evenly.
• Don’t rush the coating: flour → egg → breadcrumbs give the perfect crisp shell.
• Oil temperature matters: too low = soggy croquettes, too high = they burn. Aim for 170–180°C.
• Let them rest 2–3 minutes after frying: they firm up and taste even better.
• Add a pinch of nutmeg if you like a classic Italian aroma.