Potato croquette is a small breaded, fried potato roll, usually shaped into a cylinder. It is an Italian classic that can be served either as a tasty appetizer or a fancy side dish. A plate of croquettes becomes something a bit more special when stuffed with cheese or ham, and it can even be served as a main course, delighting both kids and adults. My kids love when I prepare them, they disappear in a blink of an eye! The term croquette originates from the French croquer “to crunch”. Croquettes are easy and quick to prepare, but in spite of this the result is spectacular. The use of simple ingredients, such as mashed potatoes, eggs, Parmesan cheese and spices, provide a soft texture and a delicate and appetizing taste. Of course, frying adds an extra mouth-watering flavor.
CROCCHETTE DI PATATE (POTATO CHROQUETTE)
800 g (28 oz) potatoes
100 g (1 cup) grated Parmesan cheese
1 egg yolk
Grated nutmeg, a pinch
Salt and freshly ground pepper, to taste
Oil from frying
1. Cook the potatoes until just tender either by boiling or baking. The potato flesh for croquette should be dry, therefore it is better to boil the potato in the skin to prevent water absorption. Drain well and set aside until just cool enough to remove the skin. The potatoes should be warm
2. Put the warm potatoes through a potato ricer (never a mixer) into a bowl, season to taste with salt, nutmeg and pepper. Add the egg and Parmesan, mix just enough until the dough is formed
3. Take an abundant tablespoon of dough and make a cylindrical shape. In a bowl beat the eggs, one at a time pass each croquette in the egg then in breadcrumbs . Continue until all the dough is finished
4 . In a frying pan (better in a deep fryer ) heat plenty of peanut oil to 180° C (350° F) . If you do not have a cooking thermometer to check the temperature, you can test with a small piece of bread . If after 60 seconds is colored, the oil temperature is perfect. Put 3-4 croquettes at a time into the pan, in this way you prevent to lower the temperature of the oil 5 . When they are evenly gold, remove with a slotted spoon and place on a plate covered with paper towels. Serve hot.
Note: The type of potatoes is crucial (I strongly recommend to use patate farinose, rich in starch) as well as the potato ricer. – Paola