Here’s a clear and polished version of your recipe for Italian Potato Croquettes (Panzerotti di Patate)—perfect for sharing or printing:
Italian Potato Croquettes (Panzerotti di Patate)
These croquettes are a delicious way to use up leftover mashed potatoes and are always a hit with the whole family!
⏱️ Preparation Time:
Prep Time: 35 minutes
Cook Time: 19 minutes
Total Time: 54 minutes
Ingredients:
2 pounds potatoes, peeled and cubed
2 ½ cups bread crumbs, divided
4 eggs
¾ cup all-purpose flour
3 ounces grated Parmesan cheese
3 ounces grated pecorino cheese
2 tablespoons chopped fresh flat-leaf parsley (or more to taste)
Salt and ground black pepper, to taste
1 cup olive oil, for frying
Instructions:
Boil Potatoes:
Place the cubed potatoes in a large pot and cover with salted water. Bring to a boil, then reduce to medium-low heat and simmer until tender, about 10 minutes. Drain.
Mash:
Peel the hot potatoes (hold with a fork and peel with a knife), then mash them in a large bowl.
Mix:
Add 1 ¼ cups bread crumbs, eggs, flour, Parmesan, pecorino, parsley, salt, and pepper to the mashed potatoes. Mix by hand until smooth.
Form Croquettes:
Scoop 2–3 tablespoons of the mixture and shape into oval or cylindrical croquettes. Repeat with remaining mixture.
Bread the Croquettes:
Pour the remaining 1 ¼ cups bread crumbs into a shallow dish. Roll each croquette in the bread crumbs to coat evenly.
Fry:
Heat olive oil in a large saucepan over medium-high heat. Fry croquettes in batches until golden brown, about 2 minutes per side. Turn as needed for even browning.
Drain:
Remove from oil and drain on paper towels. Serve hot.
Cook’s Tips:
Peeling Hack: To peel hot potatoes easily, hold them with a fork and use a small knife to remove the skin.
Make Ahead: Shape and bread the croquettes in advance, then refrigerate for up to a day before frying.
Leftovers: These reheat well in a hot oven for a crispy second round.
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