Cooking with Manuela: How to Make Italian Potato Croquettes

These homey and comforting potato croquettes are a sure crowd-pleaser

Here is a little something I made for my family the other night. My kids don't just like potato croquettes, but they absolutely LOOOOVE them. I know, I know... who wouldn't, right?!?
These perfectly crispy on-the-outside, soft and cheesy on-the inside, scrumptious potato balls are the ultimate comfort food. Great for any occasion. I made these croquettes as a side dish next to some super tasty roasted chicken and a healthy green salad. But they can also be served as a filling appetizer or a delectable pick up food for a casual party.

Check out the amazing golden crispy outer shell. It's made by dipping the potato balls into beaten egg first and bread crumbs second. But wait, there is more! You've got to roll these in MORE egg and MORE bread crumbs. Ha! Double layer of goodness :)
Once you are done with the rolling and the breading (your fingers are bound to get messy!), all you need is to drop these in hot vegetable oil and fry for just a couple of minutes. No more than one minute per side.
I think there should be some kind of rule about frying. Just like the five-second rule for accidentally dropping food on the ground. Same thing for frying, but let's call it the 2-minute rule. If you drop food in fresh olive oil for no more than two minutes, it can't possibly be bad for you, right?!?

One more thing, make sure the oil is at the right temperature before frying.
No thermometer?!? No problem. I don't use one anyways.
Just remember the wooden spoon oldest trick. Warm up the oil, and dunk a wooden spoon inside. When the oil is hot enough you'll see tiny little bubbles running up from the bottom of the pan, along the edges of the spoon. This is the time! Take out the spoon, drop the food inside and you're ready to go. So easy and yet it works every time :)

Buon appetito!

PRINTABLE RECIPE

Ingredients: to make about 14 croquettes (about 2 inch = 5 cm each)

4 medium potatoes (mine were a total of 1.75 lb=800 gr before peeling)
4 oz (115 gr) of shredded mozzarella cheese
3 eggs, divided
1/2 teaspoon of ground nutmeg
1 tablespoon of chopped fresh parsley
salt and pepper to taste
bread crumbs, as needed
oil to fry, as needed

Preparation time: About one hour

Directions:
1. Peel and cut the potatoes in quarters.

Place in a large enough pan, cover with water, add salt and bring to a boil over medium-high heat (about 5 to 7 minutes).
Lower to medium heat and simmer until tender, about 8 to 12 more minutes, based on the size of the potatoes. Check with a fork to see if tender all the way through.

2. Drain and carefully pass the potatoes through a ricer when still hot. Collect the mashed potatoes in a bowl. Let them cool for 5 minutes. Taste the mashed potatoes and adjust with salt if necessary

3. Add one egg, the shredded mozzarella cheese, nutmeg, and chopped parsley.
Mix with a spoon until combined.

4. Shape the mixture into balls, using the palms of your hands. I made 14 croquettes, each about 2 inch (5 cm) in diameter.

Chill in the refrigerator for at least 15 minutes, or until ready to cook.

5. Beat two eggs and salt to taste. Dip each croquette in the beaten eggs and roll in the bread crumbs. To make a thicker, super crispy outer shell repeat this twice. Dip in egg and bread crumbs again.

6. In a small saucepan, heat one inch of vegetable oil over medium-high heat, until the oil is hot enough - you can test with a wooden spoon. The oil is ready when you see bubbles coming up around the spoon.