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Crochette di Patate – Potato Croquettes

Crochette di Patate - Potato Croquettes
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Crochette di Patate - Potato Croquettes

With just one main ingredient and a few extras these croquettes are cheap and easy to make in just 45 minutes
5 from 1 vote
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Course: Appetiser, Snacks
Cuisine: Italian
Cooking Method: Pan-frying
Difficulty: 1 - Pretty straight forward
Servings: 14 croquettes
Calories: 72.5kcal
Author: The Cook

Equipment

  • Potato Masher or Potato Ricer
  • Medium Saucepan
  • Shallow Bowls (3)

Ingredients

  • 500 g Coliban potatoes
  • small handful finely chopped parsley
  • 2 eggs
  • 2 teaspoons whole milk
  • 100 g grated Parmesan cheese

For crumbing :

  • plain flour (all-purpose flour)
  • 1 egg, lightly beaten with
  • ½ tablespoon whole milk
  • homemade fresh breadcrumbs

For frying :

  • sunflower oil

Instructions

  • Place the whole unpeeled potatoes in a saucepan of cold water, cover and bring to the boil. Cook for about 30 minutes, or until tender when pierced with a fork. Drain, peel and mash or put through a potato ricer. Set aside to cool.
  • Place the cooled mashed potato in a large bowl with the parsley, eggs, milk, and parmesan. Season, to taste with salt and pepper and mix well with your hands.
  • Take a small handful of the potato mixture and shape into a log, about 5 – 6 cm (2 – 2½") in length.
  • If you are using mozzarella, place a baton in the centre of the potato log and enclose with the potato. Repeat with the remaining mixture – you should get about 14 croquettes in total.
  • Place the flour, egg mixture and breadcrumbs in three separate shallow bowls. Roll the croquettes in the flour, dip in the egg, and then roll in the breadcrumbs, making sure the crumbs completely cover each croquette. You can repeat the layers of egg and breadcrumbs up to three times to make a thicker, crunchier crust.
  • Heat 4 – 5 cm (1½ – 2") oil in a heavy-based saucepan (or use a deep-fryer) to 180°C (350°F). Cook the croquettes in batches, turning regularly, for 3–4 minutes until golden brown. Drain on kitchen paper and repeat with the remaining croquettes.
  • Allow to rest for a couple of minutes, then serve warm for a substantial appetiser.
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Notes

  1. other old floury potatoes work just as well
  2. Test the temperature of the oil by dropping in a cube of bread. If it starts to turn golden in 5 seconds, the oil is ready.
  3. You can also put a small baton of aged mozzarella 150 g regular mozzarella, cut into small batons (optional) in the centre, which is not as traditional but I love them this way.

Nutrition

Serving: 1croquette | Calories: 72.5kcal | Carbohydrates: 6.7g | Protein: 4.7g | Fat: 3g | Saturated Fat: 1.6g | Cholesterol: 41.5mg | Sodium: 125.3mg | Potassium: 172.3mg | Fiber: 0.8g | Sugar: 0.4g | Vitamin A: 112.7IU | Vitamin C: 7mg | Calcium: 89.6mg | Iron: 0.5mg
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