Crocchette di Patate

Potato Croquettes

Preparation info

  • Difficulty

    Medium

  • Makes about

    15

    croquettes

Appears in

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
  • ¾ cup grated Parmesan cheese
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg or ground mace
  • ½ cup (all-purpose) flour, or as needed
  • 1 cup fine dried bread crumbs, or as needed
  • Vegetable or olive oil for deep-frying

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 for about 1 hour to make the mixture easier to shape.

Spread the flour on a plate, then spread some of the bread crumbs on a second plate. To make the croquettes, scoop up some potato mixture and form into a 2-inch-long oval, or into a round if you prefer. Dip the croquette first into the flour, coating evenly, and then into the crumbs, again coating evenly. Place on a rack or on a baking sheet lined with parchment paper. Repeat until all the potato mixture is used. Refrigerate the croquettes until you are ready to fry them.

(They will hold together better if they are cold.)

To cook, pour the oil to a depth of 3 inches into a deep sauté pan or saucepan and heat to 375°F. When the oil is hot, add the croquettes, a few at a time, to the hot oil and fry until golden, about 5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm in a low oven for no more than 10 to 15 minutes. Repeat until all croquettes are cooked, then serve piping hot.