Potato Croquettes (Crocchette di Patate)
Prep time
Cook time
Total time
Recipe type: Appetizer, Side Dish
Serves: 4-6
  • 2lbs of Idaho Potatoes (you'll be baking these as the process nicely eliminates the moisture in the potatoes and makes for a better frying experience)
  • 1 bunch of parsley
  • 1 cup of grated Parmigiano-Reggiano
  • 2 eggs
  • Salt and pepper to taste
  • 2-3 cloves of garlic (crushed and minced finely)
  • 2-3 tablespoons of fresh breadcrumbs
  1. Bake the potatoes at 400 degrees for 20-25 minutes.
  2. Next, scoop out the interior of the potatoes and mash them with a potato masher (don't use an electric mixer as you'll develop too much gluten in the potatoes).
  3. Move the mashed potatoes into a bowl and add Parmigiano-Reggiano, eggs, 1 tablespoon homemade breadcrumbs, and salt and pepper to taste.
  4. Mix the ingredients and scoop approximately 1 tablespoon of the mixture into your hand and shape the potatoes into an oblong shape (similar to the photo above); you can add some cubed Mozzarella at this point, if you'd like).
  5. Finally, role the individual croquettes in the remaining breadcrumb (very lightly) and fry your croquettes in your preferred oil (I use canola). You can season the remaining breadcrumbs with a bit of salt, pepper, and dried oregano prior to rolling your crocchette.
  6. You can also use a deep fryer to cook the crocchette, but I simply fill a large sautee pan with about an inch of vegetable oil and/or olive oil (just enough to cover the crocchette). Fry the croquettes until golden and serve hot!
Serve the crocchette as an appetizer with a few cocktails or as a side with wild salmon of dry aged sirloin.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/food/crocchette-di-patate-calabrese-italian.html