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Italian Potato Croquettes Recipe (Crocchette di Patate)
Italian potato croquettes, known in Italy as crocchette di patate, are one of those simple and irresistible recipes that everyone loves. Crispy and golden on the outside, soft and flavorful on the inside, they are made with mashed potatoes, egg yolks and Parmigiano Reggiano.
Ingredients
- 1 kg potatoes, preferably with a firm, dry texture - 2.2 pounds
- 100 g freshly grated Parmigiano Reggiano - 1 cup
- 2 egg yolks
- salt - to taste
- freshly ground black pepper - to taste
- 1 pinch nutmeg - optional
For the Breading
- 2 eggs
- breadcrumbs - as needed
For Frying
- 1 liter peanut oil - about 4 cups
Instructions
Make the Potato Mixture
- Wash the potatoes under running water to remove any dirt. Place them, unpeeled, in a large pot and cover them with cold water. Try to use potatoes of similar size so they cook evenly.Bring to a boil and cook for about 30-40 minutes, or until the potatoes are tender when pierced with a fork. Once cooked, let the potatoes cool slightly, just until you can handle them, then peel them.
- While the potatoes are still warm, pass them through a potato ricer to obtain a smooth puree.
- In a small bowl, lightly beat the egg yolks with salt and pepper.
- Then add them to the mashed potatoes. Add a pinch of freshly grated nutmeg, if using, and the grated Parmigiano Reggiano.
- Mix with a spoon until the ingredients are well combined and the mixture is soft but dry and compact.
Shape and Bread the Croquettes
- Take a small portion of the potato mixture, about 30 g, and shape it into a cylinder, slightly flattening both ends.
- As you shape the croquettes, place them on a tray lined with parchment paper. With these quantities, you should get about 30 potato croquettes.
- When all the croquettes are shaped, prepare the breading. Place the beaten eggs in one bowl and the breadcrumbs in another.
- Dip each croquette first in the beaten eggs, then coat it evenly with breadcrumbs.
- Place them in the refrigerator for at least 30 minutes. This helps them firm up and reduces the risk of breaking while frying.
Fry Until Golden and Crispy
- Heat plenty of peanut oil in a medium saucepan until it reaches 180-190°C (about 355-375°F). I recommend to use a kitchen thermometer to keep the oil temperature under control. Fry 3 or 4 croquettes at a time, so the oil temperature does not drop too much.Cook the croquettes, turning them gently until they are golden brown on all sides.
- Remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve the potato croquettes hot, while they are still crispy on the outside and soft inside.
Nutrition
Serving: 100gCalories: 326kcalCarbohydrates: 6gProtein: 2gFat: 33gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 26mgSodium: 60mgPotassium: 149mgFiber: 1gSugar: 0.3gVitamin A: 60IUVitamin C: 7mgCalcium: 47mgIron: 0.4mg
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