How to Make Potato Croquettes
I always make these croquettes and they remind me of my childhood and the warm memories that come with it. People have been enjoying potato croquettes, a classic Italian dish, for generations. Moreover, these croquettes showcase how simple ingredients can be turned into a satisfying and delicious dish.
Furthermore, one of the reasons that I love making potato croquettes is that they are incredibly versatile. You can customize the filling to your liking, and they make a great appetizer or side dish. My personal favourite filling is ham and mozzarella, which adds a savory and cheesy flavor to the croquettes.
These are a delicious and comforting dish that will transport you to Italy with every bite. Lastly, whether you’re looking for a nostalgic taste of your childhood or simply want to try a new appetizer, these croquettes are sure to impress.
Vincenzo’s Top Tips To Make Potato Croquettes
You can tell it’s ready!
Firstly, you can tell the potatoes are ready when a fork goes through them easily.
Put it a the TOP
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.
ADD more if it’s too soft
Add a small amount of breadcrumbs if your potato mixture is too soft.
Best way to make it formed
Avoid the potato mixture from sticking by wetting your hands between forming thes croquettes.
- Large knife
- Cutting board
- large pot for frying
- Colander to strain potatoes
- Potato ricer
- Medium bowl with egg wash
- 2 Large bowls one for potato mixture, one for breadcrumbs
- Large baking sheet with baking paper
- Slotted spoon
- 1 kg Potatoes 35 oz
- Parsley Chopped
- 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
- 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.
- Add the potatoes to a large pot with water and boil on medium-high heat for 20 minutes.
- While the potatoes are cooking, cut the ham and mozzarella into small cubes. This helps the cheese melt inside the potato croquettes.
- 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.
- 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!
- Mix the potato mixture using one hand until well combined.
- 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.
- 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.
- Add oil to a large pot and have your stove on medium-high heat.
- 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.
- Place five potato croquettes at a time into your hot oil and gently stir as they cook for three minutes or until golden brown.
- 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 Potato Croquettes
Place the golden-brown potato croquettes on a platter, serve warm to your guests and prepare your tastebuds for the flavor! Additionally, these croquettes are melt-in-your-mouth good. They’re crunchy on the outside and moist in the middle. 100% irresistible.
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