Potato Croquettes

Potato Croquettes... the perfect side dish to accompany any meal of the year.


Potato Croquettes

Ingredients

For 2 Dozen(s)

For the Croquettes:

  • 2 pounds russet potatoes, boiled
  • 2 large eggs
  • 1 cup grated Parmigiano cheese
  • 2 tablespoons chopped parsley
  • 3 ounces sliced ham, cut into small pieces
  • 8 ounces mozzarella, diced small (optional)
  • 3 tablespoons all purpose flour
  • 2 tablespoons chopped parsley
  • salt and pepper to taste

For Breading:

  • 1 1/2 cups all purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups plain bread crumbs
  • oil for frying
 
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Directions

  1. Start by boiling the potatoes (in their skins) until done, about 30 to 40 minutes. You'll know they're cooked when a fork inserted in a potato, pierces easily through.
  2. Drain potatoes and let cool  15 minutes before peeling.
  3. Using a potato ricer, mash all of the potatoes. Allow to completely cool, uncovered (you want potatoes to dry).
  4. When potatoes are cool, add 2 eggs, parmigiano, 3 tbsp flour, cut up ham, parsley, salt and pepper. Mix well.
  5. Now, set three stations for breading: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
  6. With a spoon, take a ping pong ball size amount of mixture and roll it in your hand into a small cylinder.
  7. If you decide to use mozzarella as a filling, add a couple of small pieces in the center of the potato tube. Roll again to make sure filling is totally enclosed. If you don't want to use filling, just shape potato mixture into a tube and proceed to next step.
  8. Pass each croquette into the flour first. Shake off excess. Next, pass lightly into the beaten egg. Finally, into the breadcrumbs. Set aside and repeat until all mixture is gone.
  9. Heat oil to 350 degrees (or until a small piece of potato mixture dropped into the oil, comes immediately up and oil bubbles up around it).
  10. Fry croquettes, a few at a time (do not overcrowd your pan!) until golden on all sides.
  11. Drain on paper towels. Serve warm.
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