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Nonna Rosa's Potato Croquettes: A Taste of Tradition and Love

In the heart of every family, there's a recipe that transcends generations, carrying with it the warmth of shared moments and the richness of tradition. Nonna Rosa's Potato Croquettes is one such treasure that has been passed down through time, a potato delight that embodies the essence of love and togetherness. As a little girl, I remember these were always my top 5 requested meals that I would want her to make.

Every family has its culinary matriarch, and for us, it's my Nonna Rosa. Her potato croquettes have become legendary, a dish that brings joy and comfort to our hearts. Born in the charming village of Paterno, Basilicata, Nonna Rosa learned the art of cooking from her own mother, and as the years passed, she transformed many humble ingredients into culinary masterpieces.

The heart of this dish lies in the simplicity of its ingredients: creamy mashed potatoes, a blend of cheeses, fragrant herbs, and a crunchy exterior that promises a symphony of textures in every bite

As I make Nonna Rosa's Potato Croquettes, I am reminded of the countless days spent in her kitchen, absorbing the wisdom passed down from one generation to the next. The secret ingredient in this recipe is not just the potatoes or the breadcrumbs – it's the stories shared, the laughter echoing off the walls, and the love woven into each step.


Nonna Rosa's Potato Croquettes

Ingredients for Nonna Rosa's Potato Croquettes

  • 4-5 large Yukon Gold potaotes, peeled and chopped

  • 3 eggs

  • 3 cloves garlic, peeled and minced

  • 1 1/2 cups of pecorino cheese, grated

  • 1 1/2 cups of parmesan cheese, grated

  • 3 tbsp. breadcrumbs + more for coating

  • Salt to season

  • Fresh herbs like parsley (optional)

  • Vegetable/Canola oil for frying


Peel and dice potatoes and place them into a saucepan. Fill with water and boil for 15-20 minutes until nice and soft. You should be able to pierce through the potato with a knife or fork when ready.

Drain well and place the potatoes back into the saucepan. While still hot, mash the potatoes well, until all the lumps have been removed. You want the consistency to be soft but firm. Cover with a lid and place into the fridge to completely cool.

Once cooled, add eggs, cheese, garlic, and 3 tbsp. breadcrumbs to the potatoes. Season well with salt. Using either your hands or a spoon mix the ingredients until they are combined well. On a separate plate, pour a little extra breadcrumbs which will be used to coat the croquettes.

Once combined, spoon 1-2 tbsps. of mixture into the palm of your hands and roll into a cylinder shape. Use your hands to flatten them into a long oval shape. Dip them into the loose breadcrumbs and place them on a lined baking tray. Repeat the same process until all mixture has been used. Cover with plastic wrap and place them into the fridge for an hour to firm. I like to prepare mine the day before, keeping them overnight as the flavours will further develop.

Over medium heat, fill a large saucepan with about 1/2 cm of vegetable/canola oil, making sure the base of the pan is covered. To test the oil, add a few breadcrumbs into the hot pan. They will start to sizzle immediately. A few at a time, gently add a few croquettes into the hot oil. Cook for 2-3 minutes on each side until both sides are golden brown. Remember to gently turn them over as these are quite delicate and can break while frying. Remove from the heat and drain on a plate lined with paper towels to remove any excess oil. Repeat until all the croquettes have been fried.

These delicious croquettes are best served warm.

Buon Appetito x


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