The term croquette comes from the French “croquette,” which 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 quick to prepare and combine the sweet softness of potatoes with a more pronounced flavor given by the combination of provolone and anchovy.
They can be served at an appetizer with friends or at a rustic buffet, the important thing is to serve the croquettes freshly fried.
You can replace the filling to better suit the tastes of the little ones, and they will surely be appreciated by everyone.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1 lb boiled potatoes
- 4 eggs ((2 for breading))
- 1/4 cup grated Grana cheese
- 1 1/2 tbsp butter
- 14 anchovies in oil
- 3.5 oz sweet provolone cheese, cubed
- 1 cup breadcrumbs
- 3/4 cup semolina flour
- to taste salt
- to taste black pepper
- sunflower seed oil
Tools
- Potato Ricer
- Non-stick pan
Preparation
To prepare the potato croquettes with anchovies and cheese, peel the boiled potatoes while they’re still hot and mash them using a potato ricer.
Allow them to cool slightly and mix them with the softened butter, Grana cheese, eggs, a pinch of black pepper, and adjust the salt.
With wet hands, take a piece of the potato mixture and place it on your hand. Make an indentation and place a nice cube of provolone and one or more anchovy fillets.
Close with another piece of the mixture, compact well, and shape it round and slightly flattened.
It’s very useful for this operation to have clean and wet hands at all times; this way, the mixture won’t stick, and it’ll be easily moldable.
First, roll the formed balls in semolina flour
then in the beaten eggs, and then in the breadcrumbs.
For a nice crispy breading, repeat the process, this time directly passing in the eggs and then in the breadcrumbs.
When all are ready, fry them in hot oil until they are evenly golden.
Drain excess oil on absorbent paper.
At this point, the potato croquettes with anchovies and cheese are ready.
Serve hot.
Storage
It’s recommended to consume them freshly prepared; however, they can be kept in the fridge for a couple of days. If you want to freeze them, do so before frying.
It’s recommended to consume them freshly prepared; however, they can be kept in the fridge for a couple of days. If you want to freeze them, do so before frying.
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