Name: Crochette di Patate (Potato Croquettes)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: Freshly grated nutmeg or ground mace to taste; Vegetable or olive oil for deep-frying; Salt and freshly ground black pepper to taste; 2 whole eggs, separated, plus 2 eggs; ¾ cup grated Parmesan cheese; 1½ pounds boiling potatoes, peeled and cut into quarters; Fine dried bread crumbs for coating; 4 tablespoons unsalted butter, at room temperature

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

This recipe is inspired by Giuseppe Maffioli’s La cucina padovana, but Donatella Pavoncello also includes a version in Dal 1880 ad oggi: la cucina ebraica della mia famiglia that she calls frittura di patate, in which chicken fat is used instead of butter. These delicious potato croquettes could be added to an elaborate fritto misto, but traditionally they are served as an appetizer or as an accompaniment to cooked fish.