Metric:
1Kg Potatoes
( peeled )
100gr Parmisan Cheese
2 Egg Yolks
Parsley
( as much as you like )
5gr Nutmeg
Salt and Freshly Ground Black Pepper
For Breading:
150gr Dried Bread Crumbs
2 Eggs
For Frying:
Oil
Potato Croquettes Recipe
Recipes > Italian Recipes > Italian Starters Recipes > Italian Potato Croquette Recipes
TRADITIONAL ITALIAN RECIPE: Nigella got it right. I think this is her first time. She usually add some weird ingredients to Italian Recipes. I ended up checking up her website every now and then, just for fun.
This is a very 70s 80s 90s dish. I remember my mother making Potato Croquettes while watching The Fresh Prince, with Will Smith. The already made ones were always covered in an orange mysterious breadcrumbs? My mom's, made 100% without colouring, pale at first, were simply delicious, and I think they deserve a revival.
Spanish croquettes are similar - at least they look it - but are made with a thick béchamel sauce with ham and cheese folded in. Not a fan of it.
Classic croquettes are just mashed potato, which should be made with good floury potatoes such as King Edwards or Cara, and well seasoned. To this base you can add various ingredients, such as cheese and ham, a cheese such as Stilton, or herbs and even chopped up smoked salmon and horseradish. What you flavour them with will determine whether you serve them as a starter or side dish. If you're serving them as a starter it's a good idea to offer something to go with them, such as a mayonnaise-based sauce, a relish or chutney.
Potato croquettes are served all over Italy. They are a staple antipasto in Roman pizzerias, for example.
Flouring your hands to roll the chilled croquetas mixture before breading, makes things much easier.
I have to admit that adding a little grated Manchego to the crumbs is a more subtle alternative which gives the breadcrumbs a great flavour as well as a satisfying crunch. Although it probably makes them rather less healthy, panko or not.
Finally, although generally I favour neutral oils for frying, on this occasion, I think olive oil is worth the expenditure – the flavour is complementary, rather than distracting. A litre bottle should be fine, and you can filter it and use it again should the call of Croquettes prove difficult to ignore: in fact these are ideal for parties, because they need to be made in advance, and then fried to order. Although they are almost too good to share.
( Frying food or re-use Oil is NEVER healthy! KEEP THIS IN MIND! )
Skill Level:  |
Time: 90 Minutes |
Price:  |
Makes: 20 Croquettes |
Ingredients:
| Conversions |
Directions:
01 - Boil the Potatoes until fork tender, and let cool for 20 minutes.
02 - In a large bowl, mash the Potatoes.
( For a creamier texture, use a potato ricer )
03 - Add the Parmigiano Cheese, chopped Parsley, Nutmeg and season with Salt and Pepper. Add one Egg and mix well, until all the ingredients are evenly distributed ( See Notes ).
04 - Grab a handful of Mashed Potatoes and shape it the way you like.
05 - For the batter, dip Potato Logs in a beaten Egg and cover with Breadcrumbs.
06 - Heat the Oil in a large pot to 180C / 350F.
07 - Fry in the Oil in batches until the Potato Croquettes are crispy and golden brown.
08 - Let drain on a paper towel lined plate, and serve warm.
Notes:
- Twist the Direction 03: Grab a handful of Mashed Potatoes and shape it the way you like. With your finger, create an indentation in the middle of the Log and add a slice of Mozzarella. Close up the Logs and make sure the Mozzarella is fully covered. Reshape if necessary.
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| Written by: Uncut Recipes | Disclaimer |
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