Italian Potato Croquettes
From docjoe 15 years ago
- 5 minutes to make
- Serves 6
These aren't your everyday bland croquettes. Try them with any meat or poultry dish made in a tomato sauce. These also make a great snack served with a nice marinara suce for dipping.
Ingredients
- 2 1/4 pounds potatoes(do not use waxy types, russets are recommended). shopping list
- 1/2 cup freshly grated parmasean cheese (do not use "boxed" cheese). shopping list
- 3 large eggs, separated shopping list
- 1/4 tsp. fresh grated nutmeg shopping list
- 2 Tbl. fresh flat leaf (Italian) parsley shopping list
- 1 cup flour (all-purpose) shopping list
- 1 3/4 cups fine bread crumbs shopping list
- 4 cups olive oil for frying (use a pommace oil as it is the cheapest) shopping list
- salt pepper shopping list
How to make it
- Boil the potatoes in their skins in salted water to cover until tender, about 30 minutes.
- Drain the potatoes and peel them.
- Mash the still hot potatoes in a bowl.
- Let them cool completely.
- When they are room temperature, add the cheese, egg yolks, nutmeg, and parsley.
- Season to taste with salt and pepper.
- Flour your hands and form the potatoes into 2" long croquettes.
- You should have about 30 croquettes.
- Put flour in a small, shallow bowl.
- Put bread crumbs in another like bowl.
- In another bowl beat egg whites until broken (Just foaming but not meringue)
- Roll the croquettes in the flour, dip in the egg whites, then roll them in the bread crumbs to cover.
- In a deep skillet heat the oil to 350 degrees (careful, olive oil smokes easily and leaves a disagreeable taste when obverheated).
- Sli[p the croquettes a few at a time into the oil and fry until golden brown.
- Remove from the oil with a slotted spoon and drain on absorbent papper towels.
- Serve hot.
People Who Like This Dish 6
- elgab89 Toronto, CA
- tablescape FL
- lasaf St. Paul, MN
- jlv1023 Ansonia, Connecticut
- peetabear Mid-hudson Valley, NY
- binky67 Ellicott City, MD
- docjoe Davie, FL
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The Rating
Reviewed by 4 people-
these sound delicious... thank you... and I love the little after notes ( like not using boxed cheese!!) etc..
peetabear
in mid-hudson valley loved it
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I think these sound great. I also like your helpful comments. What is pommace oil?
lasaf
in St. Paul loved it
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Great recipe! I will have to try it. Saved!
elgab89
in Toronto loved it
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