Potato croquettes with melting heart and cooked ham, so delicious. They are a unique treat for both adults and children. Fried or baked, they are always a hit!
When I prepare them, I have to make a lot because they disappear quickly, especially my nephews love them.
Today they are enjoyed during aperitifs accompanied by a good glass of wine and other snacks.
In Naples, they are also called “panzarotti,” perhaps because of their chubby shape: they indeed resemble a soft and round belly.
It will be impossible to resist these appetizing potato croquettes with golden breading. Inside, they hold a tasty and melting filling that will make your taste buds tingle.
I used thinly sliced cooked ham, but you can also choose to use thicker cuts or replace it with mortadella.
Mozzarella goes well when eating the croquette hot and creamy. If you prefer, you can also use provolone or a cheese like Galbanino or fontina, etc.
In the mixture, I incorporated two tablespoons of potato starch to remove the moisture from the potatoes and to compact the puree. Adjust only after mixing everything well.
If the mixture still seems too wet, add a little more.
Don’t overdo it, though, or it will alter the taste of the potatoes.
The most important thing is to use the right potatoes! The potatoes should not be new because they are watery!
The most suitable types of potatoes are old potatoes, mountain potatoes, or red potatoes.
Otherwise, the croquettes may open during cooking.
If you really don’t like frying, you can alternatively bake the potato croquettes; the procedure is exactly the same.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 20 croquettes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potato Croquettes with Melting Heart
- 2.2 lbs potatoes (yellow-fleshed and old)
- 2.8 oz grated Parmesan cheese (or Pecorino)
- 1 egg
- 2 tablespoons of potato starch
- to taste nutmeg
- salt
- pepper
- 5.3 oz mozzarella
- 5 slices cooked ham
- to taste breadcrumbs
- 2 eggs
- to taste peanut oil
Tools
- Pot
- Pan
- Potato Masher
- Skimmer
- Absorbent Paper
- Bowl
Steps for Potato Croquettes with Melting Heart
First, boil the potatoes in plenty of salted water for about 35-40 minutes, the time varies based on the size of the potato.
Mash them with a potato masher and collect them in a bowl and let them cool. Then add salt, pepper, and flavor with nutmeg, then incorporate the egg, grated Parmesan cheese, and two tablespoons of potato starch.
Mix the compound well with a fork, now take a small portion and place a strip of mozzarella and cooked ham in the center.
(I find it handy to wrap a strip of cooked ham around the mozzarella as shown in the picture, try it too)!
Using the palm of your hand, close the potato mixture to create the croquette.
In this way, you should be able to create about 20 potato croquettes.
Next, take two small bowls, beat the egg in one and place the breadcrumbs in the other.
Dip each croquette first in the egg and then immediately in the breadcrumbs
Gradually transfer the croquettes to a tray.
After breading, place them in the fridge to set for about an hour. If you’re short on time, the freezer for 15/20 minutes will do.
Put a large pan with plenty of peanut oil on the stove.
A small tip: check the oil temperature by inserting a toothpick into the pan. If it creates bubbles, it means it’s ready for frying.
Fry them a few at a time (so as not to lower the oil temperature), turning them on both sides.
As soon as they are well golden and crispy, you can drain them and place them on a tray with absorbent paper to remove excess oil.
After frying, complete by seasoning the potato croquettes with a pinch of salt.
Enjoy your meal
Advice
Advice
If you want to bake the croquettes in a hot oven, at 428°F (220°C) for 18/20 minutes. Halfway through cooking, turn the croquettes so they become well golden on both sides. Previously drizzle with a little oil. They will tend to flatten a bit but will be delicious.
The potato croquettes with a melting heart can be frozen before frying.
For a good result, the choice of potatoes is crucial. Choose yellow-fleshed potatoes because they are more mealy. Otherwise, the croquettes risk opening during cooking.
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FAQ (Questions and Answers)
Can I use an air fryer?
Yes, 392°F (200°C) for 18/20 minutes, always check.
Can I stuff them with mortadella?
Yes
Which potatoes should I use?
Old yellow-fleshed potatoes or mountain potatoes, or with red skin.Which potatoes should I use?
Old yellow-fleshed potatoes or mountain potatoes, or with red skin.Can I freeze them
Yes, you can freeze them, but not fried, and when needed, take them out of the freezer at least 20/25 minutes before. The times may change based on the temperatures in the house.
