Italian Potato Croquettes

An excellent side dish that pairs well with a variety of main courses and different sauces.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Potatoes, white

  • 30 g Egg, egg yolk, fresh

  • pieces Salt, table

  • 100 g Cheese, Parmesan, grated

  • pieces Spices, nutmeg, ground

  • 1 piece Egg, fresh

  • pieces Breadcrumbs, dried

  • pieces Oil, vegetable oil, canola

Steps

  1. Thoroughly wash the potatoes under running water to remove any dirt (scrub them if necessary). Place the unpeeled potatoes in a large pot and cover them with cold water, ensuring all potatoes are fully submerged. For even cooking, use potatoes of similar size.

  2. Place the pot on the stove and bring the potatoes to a boil. Then reduce the heat to medium and cook the potatoes until they can be easily pierced with a narrow, thin knife. If the knife slides in without resistance, the potatoes are done.

  3. Drain the cooked potatoes and let them cool slightly. While still warm, peel them (using a kitchen towel or glove for protection) and press them through a potato ricer into a bowl (you can also roughly mash them with a fork and then pass them through a sieve).

  4. In a small bowl, beat the egg yolks and add them to the potatoes. Add grated Parmesan and season with salt and ground pepper to taste, along with a little grated nutmeg. Mix the ingredients with a spoon or spatula until combined, then knead with your hands to form a medium-soft, compact dough.

  5. Lightly oil your hands. Take about 35 grams of dough and shape it into a thicker cylinder, ensuring the ends are nicely rounded to achieve the typical croquette shape. Repeat the process until all the dough is used.

  6. Before frying, dip the potato croquettes in beaten egg and coat them in breadcrumbs. Place them on a tray lined with parchment paper or aluminum foil.

  7. Heat a sufficient amount of oil for frying in a large pot. The oil temperature should be between 180 and 190 degrees Celsius. Fry the prepared croquettes in the hot oil until golden brown. Once fried, remove them with a slotted spoon and place them on a plate lined with paper towels.

  8. Serve the prepared croquettes while they are still warm.

Nutrition Information (Per 100g)

  • Calories: 121.04 kcal
  • Fat: 3.44 g
    • Saturated Fat: 1.68 g
  • Carbohydrates: 15.12 g
    • Sugars: 1.04 g
  • Protein: 5.28 g
  • Fiber: 1.76 g

Advice

If you make more croquettes than needed, you can freeze them before frying. Frozen croquettes can be fried immediately. Be sure to keep the oil temperature slightly lower than when frying fresh croquettes.