ITALIAN POTATO CROQUETTES (CROCCHETTE DI PATATE)

Italian potato croquettes, or Crocchè di Patate, are a beloved Italian street food known for their crispy, golden exterior and soft, cheesy interior.

Originating in the southern regions of Italy, these savory morsels combine mashed potatoes, Parmigiano cheese and mozzarella for a flavor-packed snack or appetizer.

Served as part of an appetizer or alongside a main course, croquettes offer a comforting blend of textures and flavors that appeal to all ages.

Perfectly fried to perfection, each bite offers a creamy, cheesy center wrapped in a crunchy breadcrumb coating-an irresistible treat for any occasion!

Why you’ll love this recipe for potato croquettes

• An Italian street food classic: Originating in Southern Italy, these croquettes bring authentic flavors to the table.
• Crispy on the outside, savory on the inside: The perfect combination of textures: the golden, crispy exterior with the creamy, gooey mozzarella center.
• Versatile and people-pleasing: Great as an appetizer, snack or side dish, they are loved by young and old alike.
• Simple ingredients, great flavor: Potatoes, cheese and breadcrumbs combine to create a comforting and irresistible dish.
• Perfect for any occasion: Whether it’s a party or a family meal, these croquettes are always a hit.

Potato Croquettes Recipe

Makes about 20 croquettes

Preparation Time:

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes

INGREDIENTS:

• 1 cup of grated Parmigiano Reggiano cheese
• 1 cup of mozzarella cheese
• 1  cup of breadcrumbs
• 2.2 lbs of potatoes
• 2 large eggs
• 2 tbsp of fresh parsley, finely chopped
• salt and pepper to taste
• all purpose flour to taste
• oil for frying

METHOD:

1. Boil the Potatoes:

• Peel and chop the potatoes into chunks. Place them in a large pot of salted water and boil until fork-tender, about 15-20 minutes.
• Drain the potatoes and mash them until smooth. Allow them to cool slightly.

2. Prepare the Croquette Mixture:

• Add 1 beaten egg, grated Parmigiano cheese, chopped parsley, and a pinch of salt and pepper to the mashed potatoes. Mix thoroughly until smooth and well combined.

3. Shape the Croquettes:

• Take about 2 tablespoons of the potato mixture and shape it into an oval or cylindrical croquette.
• Make a small indentation in the center of each croquette and place a mozzarella cube inside. Close the indentation by folding the potato mixture around the cheese, reshaping the croquette.

4. Coat the Croquettes:

• Lightly dust each croquette with flour.
• Beat the remaining egg in a bowl. Dip each croquette into the egg mixture, ensuring it is evenly coated.
• Roll the croquettes in breadcrumbs, pressing gently to ensure a thorough coating.

5. Fry the Croquettes:

• Heat oil in a deep frying pan over medium heat. Test the oil by dropping in a small piece of bread—it should sizzle gently.
• Fry the croquettes in small batches until golden brown and crispy, about 3-4 minutes per side.
• Remove and place on paper towels to drain excess oil.

6. Serve:

• Serve the croquettes hot while the mozzarella inside is still melted. They pair wonderfully with marinara sauce, aioli, or simply as they are.

Tips for Success

• Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds for a fluffier texture.
• Cool the Potato Mixture: Allow the mashed potatoes to cool before shaping to make the mixture easier to handle.
• Seal Well: Ensure the cheese is fully enclosed to prevent it from leaking out during frying.
• Oil Temperature: Maintain medium heat to fry the croquettes evenly without burning or leaving them soggy.
• Batch Frying: Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature.

Nutritional Information (Per Croquette, Approximate)

A Bite of Italian Tradition

Italian potato croquettes, or Crocchè di Patate, are more than just a snack—they’re a celebration of Italian culinary tradition. With their crispy coating and cheesy center, they offer a delightful contrast of textures and flavors in every bite. Whether for a casual gathering or a festive feast, these croquettes are guaranteed to impress. Buon appetito!

Italian Potato Croquettes (Crocchette Di Patate)

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings 20 Croquettes

Calories 120 kcal

Ingredients

  

• 1 cup of grated Parmigiano Reggiano cheese
• 1 cup of mozzarella cheese
• 1 cup of breadcrumbs
• 2.2 lbs of potatoes
• 2 large eggs
• 2 tbsp of fresh parsley finely chopped
• salt and pepper to taste
• all purpose flour to taste
• oil for frying

Instructions

 

Boil the Potatoes:

• Peel and chop the potatoes into chunks. Place them in a large pot of salted water and boil until fork-tender, about 15-20 minutes.
• Drain the potatoes and mash them until smooth. Allow them to cool slightly.

Prepare the Croquette Mixture:

• Add 1 beaten egg, grated Parmigiano cheese, chopped parsley, and a pinch of salt and pepper to the mashed potatoes. Mix thoroughly until smooth and well combined.

Shape the Croquettes:

• Take about 2 tablespoons of the potato mixture and shape it into an oval or cylindrical croquette.
• Make a small indentation in the center of each croquette and place a mozzarella cube inside. Close the indentation by folding the potato mixture around the cheese, reshaping the croquette.

Coat the Croquettes:

• Lightly dust each croquette with flour.
• Beat the remaining egg in a bowl. Dip each croquette into the egg mixture, ensuring it is evenly coated.
• Roll the croquettes in breadcrumbs, pressing gently to ensure a thorough coating.

Fry the Croquettes:

• Heat oil in a deep frying pan over medium heat. Test the oil by dropping in a small piece of bread—it should sizzle gently.
• Fry the croquettes in small batches until golden brown and crispy, about 3-4 minutes per side.
• Remove and place on paper towels to drain excess oil.

Serve:

• Serve the croquettes hot while the mozzarella inside is still melted. They pair wonderfully with marinara sauce, aioli, or simply as they are.