Name: Crocchette di Patate (Potato Croquettes)
Yield: Makes about 15 croquettes
Cuisine: Italy
Ingredients: ¼ cup chopped fresh flat-leaf parsley; ¼ cup chopped fresh chives; 2 pounds boiling potatoes, peeled and quartered; Salt and freshly ground black pepper; 1 cup fine dried bread crumbs, or as needed; Freshly grated nutmeg or ground mace; ½ cup (all-purpose) flour, or as needed; ¾ cup grated Parmesan cheese; 2 whole eggs, plus 2 egg yolks; Vegetable or olive oil for deep-frying

Preparation info

Makes about
15
croquettes

Difficulty
Medium

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Here’s another tidbit that Luca Sarais serves at the busy counter at Le Cantine Isola (page 23). You can form these creamy and crunchy potato croquettes up to 8 hours in advance and refrigerate them until it is time to fry them.

Ingredients

2 pounds boiling potatoes, peeled and quartered
2 whole eggs, plus 2 egg yolks

Method

Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain and pass the warm potatoes through a ricer placed over a bowl, or mash well with a hand masher. Add the whole eggs, egg yolks, cheese, chives, and parsley to the potatoes and mix well. Season well with salt, pepper, and nutmeg or mace, again mixing well. Cover and chill fo