Potato croquettes or potato balls Sicilian style grandma’s recipe, which you can find in my special dedicated to Sicilian cuisine, foolproof and perfect for potato croquettes that don’t fall apart, crispy outside and very soft inside. One of the potato recipes I love most and that my children adore. The Catanese potato croquettes, like all the potato croquette recipes on the blog are delicious and a staple of regional cuisine. Hot, fragrant, crispy, delicious, with a soft center and an intense taste, there isn’t a family in Catania or in Sicily that doesn’t have its own recipe for a dish that now belongs to the whole region. A dish as simple as it is indulgent, the Sicilian potato croquettes are great as an appetizer, side dish or main course. They belong to everyone’s childhood memories: grandmothers, aunts, and mothers used to prepare them, and it was always a celebration, especially sneaking one while they were busy frying! Do you know the recipe? Follow me in the kitchen and you’ll discover how to make Sicilian potato croquettes that don’t fall apart, perfect and delicious! Beforehand, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
If you love potato croquettes, also check out:
–Potato and cauliflower croquettes, foolproof recipe;
–Potato and tuna croquettes with a gooey center;
–Baked cod and potato croquettes;
–Tuna and potato balls;
–Crispy golden fried potato balls.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 16 croquettes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for making the potato croquettes
- 28 oz Potatoes (yellow-fleshed)
- to taste Salt
- 1 cup Grana Padano, grated (You can mix in a little Pecorino)
- to taste Parsley
- 1 pinch Garlic
- 1/4 cup Breadcrumbs
- 2 eggs (medium)
- to taste Vegetable oil (for frying)
Tools
- Frying pan
- Bowls
- Pot
How to make Sicilian potato croquettes
To prepare the croquettes according to tradition you need to boil the potatoes. Simply immerse them in a pot full of water, add salt and set over heat. Cook for about 35–40 minutes, or until a skewer inserted in them comes out soft. Avoid overcooking them so they don’t absorb too much water; turn off the heat, let them cool slightly and peel them. Roughly chop the cooked potatoes and mash them with a fork; you should obtain a homogeneous mixture but with some slightly larger bits of potato. Add the cheese, eggs, salt, parsley and mix together.
Add the breadcrumbs, mix and let rest for ten minutes so they absorb any excess moisture. If the mixture is too wet, the croquettes will fall apart while frying and disintegrate in the oil. In the end the mixture should remain soft but workable; lightly oil your hands if necessary. Once the mixture is ready, heat the oil in a large pan; to test the temperature insert a wooden skewer or the handle of a wooden spoon — if it fries around it, the oil is ready. Shape the croquettes giving them an oval, slightly flattened form, and immerse them in the hot oil, turning them only when a golden crust has formed — turning them too soon risks breaking them.
Remove them from the oil and place them on absorbent paper to remove excess grease: the croquettes are ready to be enjoyed. Delicious at room temperature, they are absolutely delightful when still hot and fragrant!
Notes
Potato croquettes keep in the refrigerator for 2 days if stored in an airtight container. I recommend reheating them or letting them 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
From here, you can return to the HOME and discover new recipes
