Potato Croquettes

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Potato Croquettes

Potato croquettes take me back to my childhood, and they are one of my wife’s favourite antipasti, so I’ve been on a mission for a while to perfect this recipe! When I got it right (thanks to my Mums help!), every bite of these pillowy morsels took me right back to being a child in Italy again!

These deep-fried mashed potato croquettes are filled with ham and mozzarella, a combination that will make your belly very happy. Make extra, these are hard to share!

Watch the POTATO CROQUETTES Video Recipe:

How To Make POTATO CROQUETTES Like an Italian

Ingredients:

1 kilo/35 oz potatoes

Chopped parsley

3 Tbsp pecorino cheese or parmesan cheese

Ham off-the-bone

Mozzarella cheese

2 eggs (1 for mix, 1 for egg wash)

1 Tsp nutmeg (optional)

Bread crumbs (fresh is best!)

Salt & Pepper

Sunflower oil or peanut oil (for frying)

Utensils:

1 large knife

Cutting board

1 large pot (for frying)

Colander (to strain potatoes)

Potato ricer

1 medium bowl (with egg wash)

2 large bowls (one for potato mixture, one for breadcrumbs)

1 large baking sheet with baking paper

1 slotted spoon

Method:

1. Let’s make this childhood favorite – my potato croquettes. Wash your potatoes, then cut them in half—no need to peel them for this recipe.
2. Add the potatoes to a large pot with water and boil on medium-high heat for 20 minutes.

VINCENZO’S PLATE TIP: You can tell the potatoes are ready when a fork goes through them easily.

1. While the potatoes are cooking, cut the ham and mozzarella into small cubes. This helps the cheese melt inside the potato croquettes.
2. Cool the potatoes slightly; they need to be warm for mashing. Then using the potato ricer, mash them into a bowl and let them cool for another five minutes.

VINCENZO’S PLATE TIP: If you have kept the potato skin on, when placing each half into the ricer, have the side with the skin at the top so it isn’t added to the mix, and remove as you go.

1. Add the parsley, pecorino cheese, salt, a generous amount of pepper, and one egg into the cooled mashed potatoes. Don’t be afraid to add more pecorino if you want!
2. Mix the potato mixture using one hand until well combined.

VINCENZO’S PLATE TIP: Add a small amount of breadcrumbs if your potato mixture is too soft.

1. It’s time to shape and add the filling into the potato croquettes. Wet your hands, then scoop up a portion of potato and flatten it, leaving a dent for the mozzarella and ham filling.
2. Once filled, close the croquette and roll it into a log shape, ensuring the edges are square. Set aside on a tray lined with baking paper. Repeat until all the potato croquettes are formed.

VINCENZO’S PLATE TIP: Avoid the potato mixture from sticking by wetting your hands between forming potato croquettes.

1. Add oil to a large pot and have your stove on medium-high heat.
2. Cover the potato croquettes with beaten eggs and breadcrumbs one by one, making sure they’re completely covered. Set aside once you have done this step so they can rest and firm up (If it is a hot day, cover these and place them in the fridge for 30 minutes.
3. Place five potato croquettes at a time into your hot oil and gently stir as they cook for three minutes or until golden brown.
4.  When each one is ready, remove the croquettes with a slotted spoon. Drain each batch on a plate with paper towels and repeat until all the potato croquettes are cooked. 

How to Serve:

Place the golden-brown potato croquettes on a platter, serve warm to your guests and prepare your tastebuds for the flavor! These croquettes are melt-in-your-mouth good. They’re crunchy on the outside and moist in the middle. 100% irresistible.

E ora si mangia, Vincenzo’s Plate….Enjoy!

Here are 2 more Antipasti recipes you MUST try:

• ARANCINI RECIPE

• CHEESE TWISTS

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