Gorgonzola potato croquettes, a tasty and easy-to-make version of the classic potato croquettes.
This recipe is perfect for baking in the oven and air fryer, but not suitable for frying, as they are quite soft and would tend to break during cooking.
Potato croquettes are among my absolute favorite recipes, I am truly fond of them.
They remind me so much of when my dad used to buy them at a famous rotisserie in Pescara, and I always dream of making them similar.
Obviously, not having the original recipe, I try to manage as best as I can but always with rather satisfying results, I admit, even if far from the idea I have in mind.
Below you will find the basic recipe for potato croquettes.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 12-14 potato croquettes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potatoes (boiled, with skin)
- 2.8 oz cheese (grated)
- 2.5 oz gorgonzola
- 3.5 oz cooked ham (diced)
- 1.6 oz potato starch
- 0.6 oz coarse salt
- 2 eggs (large)
- as needed flour (about 5.3 oz)
- as needed breadcrumbs (about 3.5 oz)
- 3 tablespoons sunflower oil
Tools
- 1 Pot
- 1 Potato masher
- 3 Bowls
- Parchment paper
- 1 Baking tray
- 1 Small bowl
- 1 Fork
Steps
To prepare the Gorgonzola Potato Croquettes, first, we boil the potatoes with their skin in plenty of salted water. If they are medium-sized potatoes, it will take about 45 minutes from boiling.
Pierce them with the prongs of a fork.
If they are well cooked, they will enter easily.
Drain them, let them cool slightly, and then mash them with the skin using a potato masher inside a bowl.
Let them rest for a few minutes and then add the potato starch, gorgonzola, and cooked ham. Add the grated cheese and mix all the ingredients until you get a compact and homogeneous dough.
Shape the croquettes into an elongated form.
In a bowl, beat the eggs (you can also add some chopped parsley, if desired).
Dip each croquette first in the egg, shaking it well, then in the flour, again in the egg, always shaking off the excess, and finally passing it in the breadcrumbs for the final coating.
Place them on a baking tray lined with parchment paper, drizzle each croquette with a little oil, and bake in a preheated ventilated oven at 374°F for 25 minutes.
Turn them halfway through cooking.
Then remove them from the oven and let them cool slightly before enjoying.
