ITALIAN POTATO CROQUETTES

Best Homemade Italian Potato Croquettes

Is there a secret to making the Best Homemade Italian Potato Croquettes? Only one way to find out …one thing is for sure, they truly make one of the best Italian appetizers!

Course Appetizer 

Cuisine Italian 

Keyword italian potato croquette 

Prep Time 45 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 50 minutes

Servings 20 servings

Calories 65 kcal

Author adapted from my mom's recipe

Ingredients

• 1½ pounds riced potatoes can also use mashed potatoes
• 1 egg slightly beaten, room temperature
• 1/2 cup grated Pecorino Romano cheese about 25 grams
• 1 tablespoon parsley finely chopped
• salt and pepper to taste

shallow bowl #1

• 1/4 cup flour

shallow bowl #2

• 2 eggs slightly beaten
• 1 tablespoon water

shallow bowl #3

• 1/2-3/4 cup breadcrumbs

for stir-frying

• 6 teaspoons olive oil separated

Instructions

1. Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper.
2. Divide the mixture into 20 croquettes (please refer to text for details).
3. Prepare 3 shallow bowls with flour in the first, eggwash in the second, and breadcrumbs in the third bowl.
4. Roll each croquette, one by one in the flour, make sure to remove excess flour. 
5. Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
6. In batches of 5 croquettes, "pan fry" in 1-1½ teaspoon of olive oil (please refer to text for details).
7. Once all the croquettes have been "pan fried" place in a baking dish and in a preheated oven at 375℉ for 15 minutes.
8. Serve immediately.

Recipe Notes

Steam 3 medium potatoes with 2 cloves of garlic for about 35 minutes.Once peeled, it should yield about 1½ pounds. Rice or mash the potato and the garlic together.