Potato Croquettes are just too good. They are a unique delicacy for both adults and children. Fried or baked, they are always a hit! Among the most beloved finger foods, there is no doubt the croquettes.
In Naples, they are also called “panzarotti”, perhaps due to their plump shape: they indeed resemble a soft, round belly shape.
The croquettes recipe is quite simple to make, in the end, it is a humble dish born from the idea of recycling.
The croquettes recipe is very simple, the only care needed is the choice of potatoes, which should not be watery otherwise during frying the croquettes will open, the best potatoes are floury with yellow flesh.
I preferred to fry them but if you want to make a lighter version, equally delicious, you can also bake them.
With the same recipe, you can also make small croquettes, the choice is yours… in both cases it will be a success!!!
A small tip: fry our croquettes over moderate heat, otherwise the provola or mozzarella inside will not melt properly.
If you want to know how to make Neapolitan potato croquettes, follow my step-by-step guide and they will be perfect!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Boiling, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potato Croquettes
- 2.2 lbs potatoes
- 1 provola (scamorza or fiordilatte)
- 3.5 oz Parmesan cheese (or 50 Parmesan and 50 Pecorino)
- 3 egg yolks
- salt
- pepper
- to taste nutmeg
- 3 egg whites
- to taste flour
- to taste breadcrumbs
- as needed peanut oil (for frying)
Tools
- Pressure Cooker
- Potato Masher
- Bowl
- Frying Pan
- Paper Towels
- Skimmer
Steps for Potato Croquettes
To prepare the potato croquettes, wash the potatoes under running water to remove any dirt, place them to boil in a large pot by adding enough water to cover them and without peeling them, use potatoes as similar in size as possible to ensure even cooking.
(Use old potatoes as they absorb less water).
It will take about 40 minutes if boiling or half the time with a pressure cooker.
If using a pressure cooker
Place them in the pressure cooker, add water which should not exceed the indicated limit in the cooker.
(The potatoes should be the same size for uniform cooking).
Close the cooker with the lid; if not closed properly, the pressure inside will not increase.
Place the cooker over high heat and when steam starts to escape from the valve, lower the heat and calculate 15/20 minutes of cooking for the potatoes.
“Cooking time depends on the size of the potatoes: the larger they are, the longer they will take.”
After the cooking time, turn off the heat, let the steam escape before opening the lid.
Once ready, let them cool slightly (just enough to handle them) and then peel them.
Pass them through a potato masher to obtain a puree while they are still hot.
In a separate small bowl, beat the egg yolks with pepper and salt, then add them to the potato puree, seasoning with grated nutmeg and flavoring with the grated cheeses. Mix with a spoon to combine the ingredients until obtaining a soft and dry mixture.
Take a portion of the mixture weighing about 35/40 g and shape the croquettes into a cylinder, add the scamorza inside, and finally close the croquette by pressing the two ends.
As you form the croquettes, lay them on a tray lined with parchment paper.
Once the mixture is finished, coat the croquettes: prepare three bowls respectively with the beaten egg whites, in the second with breadcrumbs, and in the third with flour.
Dip the croquettes in flour, then in beaten egg white, and then in breadcrumbs, place the croquettes on a tray lined with parchment paper.
Refrigerate for an hour.
This is because the temperature difference (hot oil, cold croquettes) will create, once the croquettes are dropped into the oil, the external crust essential to prevent them from opening.
Place a large pan with plenty of peanut oil on the heat.
A small tip to check the oil temperature: insert a toothpick into the pan, and if it bubbles, the oil is ready for frying.
Fry them a few at a time (so as not to lower the oil temperature), turning them on both sides.
Once they are golden and crispy, drain them and lay them on a tray with absorbent paper to remove excess oil.
Once frying is done, complete by seasoning the potato croquettes with a pinch of salt.
Enjoy your meal
Tips and Tricks
If you want even crunchier potato croquettes, you can do a double coating.
You can bake the croquettes (392°F static mode for about 15 minutes)
If you want cheesy potato croquettes, you can put a cube of provola inside.
You can cook the croquettes in an air fryer at 392°F for 7-8 minutes
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Notes
If you have doubts about which potatoes to use, buying red ones is a safe bet: with their firm and compact flesh, they withstand cooking perfectly whether boiled, fried, or baked!
FAQ (Frequently Asked Questions)
Can I freeze the croquettes
It is recommended to consume the croquettes once made, they can be frozen raw and then cooked directly from frozen, being careful to keep the oil at a slightly lower temperature.
