The potato croquettes are a super tasty appetizer that delights the palate of both adults and children. Croquettes are more common in southern regions but also known in the rest of Italy. A classic and delicious preparation that everyone has made at least once, with a light crust on the outside and soft inside that no one can resist; as soon as they’re on the table, they disappear in an instant. There are many variations; they can be filled with mortadella, mozzarella, cheeses, or other cold cuts, but in this recipe, I offer the classic one made only with potatoes, Parmesan, egg yolks, salt, and pepper. You can also serve them as an appetizer along with other snacks for a quick dinner. So there’s nothing left but to try them or better yet, eat them……..!!!!

Difficulty: Medium
Cost: Cheap
Rest time: 1 Hour
Preparation time: 1 Hour
Portions: 17 Pieces
Cooking methods: Boiling, Frying
Cuisine: Italian

Ingredients

2.2 lbs potatoes
2 egg yolks
3 tablespoons grated Parmesan
salt
pepper
potato starch as needed
2 eggs for breading
breadcrumbs for breading
oil for frying

Tools

Frying pan
Potato masher

Steps

First, peel the potatoes and cut them into cubes. In a pot, put water with salt and boil the potatoes. It will take about 20 minutes, but you can check the cooking by inserting the tines of a fork; if it goes in easily, you can turn it off.
Drain them and let them cool.
When the potatoes have cooled, mash them with a potato masher or pass them through a food mill. Place in the fridge and let them cool well for about 1 hour. For the preparation of croquettes, the potatoes must be cold.
After the rest time, season the mashed potatoes with egg yolks, Parmesan, salt, and pepper, and mix well (if the mixture is a bit sticky and you can’t shape it, add potato starch little by little).
When you have the right consistency, take a portion of potatoes, about 1-1.5 oz, and shape it into the classic cylindrical form.
Then roll them in potato starch (which you will use instead of flour) and proceed until done.
Beat the eggs and pass the croquettes one at a time, drain them well of excess egg, and then bread them immediately in breadcrumbs.
When you have finished, let them rest in the fridge for about 1 hour
In the pan, put plenty of oil and bring it to 356°F, take the croquettes that will now be well chilled and dip them in the oil, a few at a time is better. Let them brown for a few minutes, turning them often to form the crust immediately.
Drain them and place them on absorbent paper.
Your potato croquettes are ready!! mmm… delicious!!