Introduction: Italian Potato Croquettes (Crocchette Di Patate)

Picture of Italian Potato Croquettes (Crocchette Di Patate)

Learn how to make Italian potato croquettes, straight from my Beneventani grandparents! You'll need:

6-7 yukon gold potatoes

100 mL butter

1 teaspoon salt

50 mg finely grated parmesan cheese

A block of mozzarella

3 eggs

An excess of flour and bread crumbs

Canola/vegetable/corn oil

Feel free to vary any of these to taste

Step 1: Boil and Mash Potatoes

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First peel the potatoes, then boil them until they're soft enough to put a fork through without much resistance. Drain the pot then mash the potatoes completely.

Step 2: Mix Other Ingredients With Potato

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Wait for the potato to cool to room temperature, then add in the parmesan and one egg yolk only. Mix with your hand until uniform.

Step 3: Making Crocchette Shapes

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Cut bits of the mozzarella block off and put them inside little lumps of our potato mixture.

Step 4: Coating the Crocchette

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Beat the other eggs and leftover egg white until uniform. Then for each crocchette, cover uniformly in flour, then egg, then breadcrumbs.

Step 5: Fry Slowly

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Preparing a pan of cooking oil, put the stove on low-medium depending on how fast you want them (and how melted you want the mozzarella inside). Fry the crocchette, rotating them with a fork, until browned all around. Makes 20.

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Bio: Occasional DIYer, improviser, and chef.
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