Description
Italian Potato Croquettes are a classic, crowd-pleasing appetizer featuring creamy riced potatoes combined with Pecorino Romano cheese, parsley, and spices, then coated in flour, egg, and breadcrumbs before being fried to golden perfection. Customizable with fillings like chicken or mozzarella, these crispy croquettes are perfect for entertaining or a delicious snack.
Ingredients
Potato Mixture
- 2 pounds (908g) Russet potatoes or other dry, floury potato
- 1/2 cup (45g) grated Pecorino Romano
- 3 large eggs
- 1/4 cup minced flat-leaf Italian parsley
- 1 teaspoon black pepper
- 1 teaspoon fine sea salt
For the Coating
- 1/4 cup (33g) flour for dredging
- 3 large eggs, beaten
- 1 cup (100g) breadcrumbs
For Frying
- Oil for frying (enough to fill pan with 1-inch depth, heated to 350°F/177°C)
Instructions
- Prepare the Potatoes: Steam or bake the potatoes until tender. Once cool enough to handle, peel and rice the potatoes using a potato ricer to achieve a smooth consistency.
- Mix Ingredients: Gently combine the riced potatoes with the beaten eggs, black pepper, fine sea salt, minced parsley, and grated Pecorino Romano cheese. If the mixture is too wet to form croquettes, add a tablespoon of flour and mix gently. If still too wet, add a small splash of water and mix again. The mixture should be firm enough to hold shape but moist enough to mold.
- Form Potato Balls: Using a large spoon or cookie scoop, take roughly 1/4 cup portions and place onto a baking sheet. You will have about 10-12 scoops. Cut each scoop in half to create 20-24 smaller croquettes. Arrange these on a parchment-lined baking sheet.
- Prepare Coating Stations: Place flour in one bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl.
- Coat the Croquettes: Shape each potato piece into an oval tube using your hands. Dredge it first in flour, shaking off excess. Dip into egg wash, then coat evenly with breadcrumbs. Place breaded croquettes on a parchment-lined baking sheet. At this point, croquettes can be refrigerated to set for up to overnight or fried immediately.
- Heat Oil for Frying: In a heavy pot or high-walled pan, heat oil to a depth of 1 inch over medium-high heat until it reaches 350°F (177°C).
- Fry Croquettes: Carefully add croquettes to the hot oil in batches without overcrowding. Fry for 5-6 minutes, turning as needed, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
- Season and Serve: Taste the first croquette and adjust salt if necessary by sprinkling flaky sea salt immediately after frying. Serve the croquettes hot for best flavor and texture. Enjoy!
Notes
- The potato mixture consistency is key: it should be moist but firm enough to hold shape without falling apart.
- Using a potato ricer ensures smooth, lump-free potatoes for perfect croquettes.
- You can customize croquettes by adding fillings like cooked chicken or mozzarella cheese inside before breading.
- Refrigerating the breaded croquettes before frying helps set their shape and improves texture.
- Fry in batches to avoid overcrowding the pan and ensure even cooking.
- Serve immediately for the crispiest texture as croquettes lose crispiness when cooled.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
