Potato and eggplant croquettes, fried or baked, super easy and delicious! If you were me, would you add this recipe to our collection of Quick Recipes with Eggplant or to our collection of Potato Croquettes: Grandma’s Recipes? I think this little recipe deserves a place of honor in both collections and also in the All Best Potato Recipes collection because it’s so indulgent! Do you remember the Sicilian-style potato croquettes, fried and baked, made a long time ago? If those were already delicious, these potato and eggplant croquettes—very soft inside, golden and crispy outside, extremely tasty and aromatic—will make you fall in love at first bite!! An excellent vegetarian recipe perfect as a main, side, or appetizer, the potato and eggplant croquettes are the right dish for summer; they can be prepared in advance and are also good at room temperature. Ready to make them together? Let’s go to the kitchen; we’ll discover how to make the fried potato and eggplant croquettes and, if you want, you can also bake them or cook them in an air fryer. As always, before we get started I remind you that if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
Also check these recipes for potato croquettes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Frying, Microwave, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make potato and eggplant croquettes
- 1 1/3 lb potatoes
- 2.2 lb eggplants
- 1 1/2 cups breadcrumbs
- 1/2 cup grated Grana Padano (or Parmesan)
- 1/2 cup grated pecorino
- 1 pinch garlic
- to taste mint
- 2 eggs (medium)
- as needed sunflower oil (for frying)
Tools
- Oven
- Microwave
- Frying pan
- Bowl
- Colander
- Plastic wrap
- Potato masher
Preparation
Rinse the eggplants, cut them in half and place them in a large baking dish, cut side down.
Cover with microwave-safe plastic wrap and cook 20 minutes at 750W, then let cool before removing the skin. If you don’t have a microwave, cook them (without plastic wrap) in a conventional oven at 392°F for 30 minutes or until a fork pierces them easily and they are soft.
Once the skin is removed, place them in a colander and let excess cooking water drain off, then chop them into very small pieces.
Meanwhile, place the potatoes in a pot, cover with water, add salt and cook 35-40 minutes from boiling or until a skewer pierces them easily and they are soft. Drain them and let them cool slightly. Or do as I do: put them in a bowl after washing, add 1/2 cup of water and cover tightly with plastic wrap. Cook in the microwave at 750W for 20 minutes, then remove and let cool. Mash the potatoes and put them in the same bowl where you placed the well-drained eggplants.
Mix together, add the breadcrumbs, the cheeses, salt, and pepper,
two eggs, the mint and a pinch of fresh or powdered garlic, mix until you obtain a firm, workable dough, and let rest for 10 minutes. After resting, if the mixture is too wet add a little more breadcrumbs, because croquettes that are too wet fall apart when frying, but don’t overdo it or they’ll become too dense.
Shape all the potato and eggplant croquettes using slightly oiled hands, heat a pan with plenty of oil for frying (high-oleic sunflower oil – check the package) and cook the croquettes 2 to 3 minutes per side or until golden.
Gently remove them and place them on paper towels.
The potato and eggplant croquettes are ready to be served and are excellent both hot and at room temperature.
Storage and Notes
You can also cook the potato and eggplant croquettes in the oven or air fryer for 10-15 minutes at 392°F; they will be less flavorful and crispy but still good.
The potato and eggplant croquettes keep in the fridge for 2 days in an airtight container; I recommend reheating them or allowing them to come to room temperature before serving.
Follow me on social media to stay updated on new recipes: Pinterest; Twitter; YouTube; TikTok.
From here you can return to the HOME and discover new recipes.
