Nonna Rosa's Potato Croquettes - The Delightful Cook



Ingredients


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


Method


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, cheeses, 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. In 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. Using 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. Cooking for 2-3 minutes on each side until both sides are golden brown. Remembering to gently turn them over as these are quite delicate and cake 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