Potato croquettes in air fryer. They are a classic recipe, loved by both adults and children. Making potato croquettes in an air fryer allows you to achieve irresistible crispiness with less fat than traditional frying.
They are both tasty and light at the same time, because they’re made simply with potatoes, eggs, and breadcrumbs, with a cheesy center.
To make them even healthier and quicker to cook, I chose the convenient air fryer (alternatively, the oven is fine), without adding fats.
This way, they will turn out just as soft and crispy in a few minutes, like fried ones. Great to serve as an appetizer or as a side dish with any of your main courses.
When you have no idea what to cook for dinner.
I stuffed them inside with a mozzarella center.
They are very easy to prepare and require few ingredients. My husband Max calls them Crocchè, as they are commonly called, and they are widely spread in Campania, characterized by provola filling.
In Naples, they are also called “panzarotti”, perhaps due to their plump shape: they do resemble a soft, round belly.
For the dish to turn out well, the choice of potatoes is crucial.
Choose yellow-fleshed potatoes because they are more floury. Otherwise, the croquettes may open during cooking.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 118.76 (Kcal)
- Carbohydrates 12.86 (g) of which sugars 0.67 (g)
- Proteins 5.75 (g)
- Fat 5.07 (g) of which saturated 2.61 (g)of which unsaturated 1.92 (g)
- Fibers 1.48 (g)
- Sodium 203.80 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Potato Croquettes in Air Fryer
- 2.2 lbs potatoes (old yellow-fleshed potatoes)
- 1 mozzarella (or 1 provolone)
- 2.82 oz parmesan
- 3 egg yolks
- salt
- pepper
- to taste nutmeg
- to taste breadcrumbs (for breading)
- 3 egg whites (for breading)
- to taste flour (for breading)
- extra virgin olive oil (spray)
Tools
- Air Fryers
- Pot
- Air Fryer Paper
- Potato Masher
- Bowl
Steps
Potato Croquettes in Air Fryer
To prepare the potato croquettes, wash the potatoes under running water to remove any dirt, place them in a large saucepan, cover with water and boil without peeling them. Use potatoes of similar size to ensure even cooking.
(Use old potatoes as they absorb less water).
If you boil them, it will take about 40 minutes, or about half the time with a pressure cooker.
If using a pressure cooker
Place them in the pressure cooker, add water without exceeding the indicated limit.
(Potatoes should be of the same size for even cooking).
Secure the lid; if not closed properly, pressure will not build inside.
Set the heat to high; once steam starts escaping from the valve, lower the heat and count 15/20 minutes for cooking the potatoes.
“Cooking time depends on the size of the potatoes: larger ones take longer.”
Once cooked, turn off the heat, release steam before opening the lid.
Once ready, let them cool slightly (just enough to handle) and then peel them.
Pass them through a potato masher to obtain a puree while they are still warm.
In a separate small bowl, beat the egg yolks with pepper and salt, then add them to the potato puree. Season with grated nutmeg and add the grated cheeses, mixing with a spoon to combine the ingredients into a soft and dry mixture.
Continue this way until the mixture is used up.
Once the mixture is ready, bread the croquettes: prepare three bowls, one with beaten egg whites, another with breadcrumbs, and the last one with flour.
Roll the croquettes in flour, then in beaten egg white, and finally in breadcrumbs, placing them on a tray lined with parchment paper.
Refrigerate them for an hour.(This temperature difference helps create the outer crust needed to prevent them from opening during cooking).
Then, place them in the air fryer basket side by side and spray with oil.
Cook at 365°F for 13/15 minutes, turning halfway through, or in the oven for 20/25 minutes. Alternatively, you can deep-fry them in sunflower oil.
Once cooked, finish by seasoning the potato croquettes with a pinch of salt.
Enjoy your meal.
Tips and Curiosities
If you want even crispier potato croquettes, you can double bread them.
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Notes
If you’re unsure about which potatoes to use, choosing red ones is a safe bet: with their firm and compact flesh, they hold up perfectly whether boiled, fried, or baked!
If you’re unsure about which potatoes to use, choosing red ones is a safe bet: with their firm and compact flesh, they hold up perfectly whether boiled, fried, or baked!
