Crocchette di Patate (Potato Croquette)

6 Oct

Potato croquette is a small breaded, fried potato roll, usually shaped into a cylinder. It is an Italian classic that can be served either as a tasty appetizer or a fancy side dish. A plate of croquettes becomes something a bit more special when stuffed with cheese or ham, and it can even be served as a main course, delighting both kids and adults. My kids love when I prepare them, they disappear in a blink of an eye!  The term croquette originates from the French croquer “to crunch”.  Croquettes are easy and quick to prepare, but in spite of this the result is spectacular. The use of simple ingredients, such as mashed potatoes, eggs, Parmesan cheese and spices, provide a soft texture and a delicate and appetizing taste. Of course, frying adds an extra mouth-watering flavor.

Preparation time: 40 minutes                            Servings: 8 Crocchette di patate

800 g (28 oz) potatoes
100 g (1 cup) grated Parmesan cheese
1 egg yolk
Grated nutmeg, a pinch
Salt and freshly ground pepper, to taste
2 eggs
Oil from frying

1. Cook the potatoes until just tender either by boiling or baking.  The potato flesh for croquette should be dry, therefore it is better to boil the potato in the skin to prevent water absorption.  Drain well and set aside until just cool enough to remove the skin.  The potatoes should be warm
2. Put the warm potatoes through a potato ricer (never a mixer) into a bowl, season to taste with salt, nutmeg and pepper. Add the egg and Parmesan, mix just enough until the dough is formed
3. Take an abundant tablespoon of dough and make a cylindrical shape. In a bowl beat the eggs, one at a time pass each croquette in the egg then in breadcrumbs . Continue until all the dough is finished
4 . In a frying pan (better in a deep fryer ) heat plenty of peanut oil to 180° C (350° F) . If you do not have a cooking thermometer to check the temperature, you can test with a small piece of bread . If after 60 seconds is colored, the oil temperature is perfect. Put 3-4 croquettes at a time into the pan, in this way you prevent to lower the temperature of the oil 5 . When they are evenly gold, remove with a slotted spoon and place on a plate covered with paper towels. Serve hot.

Note: The type of potatoes is crucial (I strongly recommend to use patate farinose, rich in starch) as well as the potato ricer. – Paola

4 Responses to “Crocchette di Patate (Potato Croquette)”

  1. eugenejferguson October 7, 2013 at 11:25 am #

    Reblogged this on eugenejferguson.

  2. Adri October 10, 2013 at 10:47 pm #

    Oh, I love crochette di patate, but I have not made them in years. I’ll have to try your recipe. My mom used to call me “The Potato Kid” because if it was made of potatoes, I loved it. These look great. Complimenti!

    • Passion and Cooking October 13, 2013 at 10:21 pm #

      Thanks Adri. Please try my recipe and let me know. Your advice is always appreciated. You are the BEST!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: