Is there a secret to making the Best Homemade Italian Potato Croquettes? Only one way to find out …one thing is for sure, they truly make one of the best Italian appetizers!
PREPARATION TIME:
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 50 minutes
Ingredients
- 1½ pounds riced potatoes can also use mashed potatoes
- 1 egg slightly beaten, room temperature
- ½ cup grated Pecorino Romano cheese about 25 grams
- 1 tablespoon parsley finely chopped
- salt and pepper to taste
shallow bowl #1
- ¼ cup flour
shallow bowl #2
- 2 eggs slightly beaten
- 1 tablespoon water
shallow bowl #3
- ½-3/4 cup breadcrumbs
for stir-frying
- 6 teaspoons olive oil separated
Instructions
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Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper.
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Divide the mixture into 20 croquettes (please refer to text for details).
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Prepare 3 shallow bowls with flour in the first, eggwash in the second, and breadcrumbs in the third bowl.
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Roll each croquette, one by one in the flour, make sure to remove excess flour.
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Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
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In batches of 5 croquettes, “pan fry” in 1-1½ teaspoon of olive oil (please refer to text for details).
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Once all the croquettes have been “pan fried” place in a baking dish and in a preheated oven at 375℉ for 15 minutes.
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Serve immediately.
- Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
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Notes
Steam 3 medium potatoes with 2 cloves of garlic for about 35 minutes.Once peeled, it should yield about 1½ pounds. Rice or mash the potato and the garlic together.
1 serving = 1 croquette
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Nutrition
- Serving: 1serving | Calories: 65kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Cholesterol: 27mg | Sodium: 62mg
- Potassium: 157mg | Fiber: 1g | Vitamin A: 65IU | Vitamin C: 4.1mg | Calcium: 45mg | Iron: 1.5mg
