The term croquette derives from the French “croquette” and refers to a crispy dish, usually breaded and then fried in oil or butter.
Potato croquettes with anchovies and cheese are very tasty and flavorful appetizers that are quickly prepared and combine the sweet softness of potatoes with a more pronounced flavor touch given by the pairing of provolone and anchovy.
They can be served on the occasion of an aperitif with friends or at a rustic buffet, the important thing is to bring the croquettes to the table just after frying.
You can replace the filling as you like to better adapt it to the taste of the little ones, and they will certainly be appreciated by everyone.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1.1 lbs boiled potatoes
- 4 eggs ((2 of these for breading))
- 1/4 cup grated Parmesan cheese
- 1.5 tbsps butter
- 14 anchovy fillets in oil
- 3.5 oz sweet provolone cheese, diced
- 1 cup breadcrumbs
- 3/4 cup semolina flour
- to taste salt
- to taste black pepper
- sunflower oil
Tools
- Potato Ricer
- 1 Pan non-stick
Preparation
To prepare the potato croquettes with anchovies and cheese, peel the boiled potatoes while they are still hot and mash them using a potato ricer.
Wait for them to cool slightly and mix with the softened butter, Parmesan cheese, eggs, a pinch of black pepper, and adjust the salt.
With wet hands, take a small piece of potato mixture and place it in your hand, make a hollow and place a nice cube of provolone and one or more anchovy fillets.
Close with another piece of mixture, compact well, and shape into a round and slightly flattened form.
It is very useful to have always clean and wet hands for this operation, so the mixture will not stick and will be easily moldable.
Roll the balls first in the semolina flour
then in the beaten eggs and then in the breadcrumbs.
To get a nice crunchy coating, repeat the operation, this time dipping directly into the eggs and then into the breadcrumbs again.
When they are all ready, fry them in hot oil until they are evenly golden.
Drain the excess oil on absorbent paper.
The potato croquettes with anchovies and cheese are ready at this point.
Serve hot.
Storage
It is advisable to consume them just after preparation; in any case, they can be stored in the fridge for a couple of days. If you want to freeze them, do it before frying.
It is advisable to consume them just after preparation; in any case, they can be stored in the fridge for a couple of days. If you want to freeze them, do it before frying.
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