Is there a secret to making the Best Homemade Italian Potato Croquettes? Only one way to find out …one thing is for sure, these croquettes make one of the best Italian appetizers! You also won’t believe how simple and easy this recipe is to make.
These crocchette di patate are a guaranteed crowd-pleaser, whether you choose to serve them as part of your appetizer platter or as a side dish. They are nice and crispy on the outside; and the interior is soft and creamy. They are so versatile that you can eat them hot or cold. In Italy, they are extremely popular street food.
Who can resist a good spud, regardless of how it has been transformed? But did you know that the type of potato that you use can make all the difference in the final product?
So what is this potato-croquet secret I am talking about?
Well, there are actually a few secrets I would like to share with you.
In order to make the Potato Croquettes, you need to use a mealy potato that becomes dry and fluffy when it is cooked. The Russet potato, also known as the Mighty Idaho, is the spud for us today. Just in case you are wondering, this is also the ideal potato to make Perfect Hash Brown Potatoes, gnocchi or would you believe CINNAMON ROLLS!!!
You want to know another secret? Steam the potatoes instead of boiling them. That way, you end up with potatoes that are slightly drier than their boiled counterpart. Baking the potatoes, as opposed to boiling them, is another alternative that will provide excellent results.
Now that I have revealed all my secrets, let’s make the best potato croquettes!
How to make the Best Potato Croquettes
As mentioned, make sure to steam the Russet potatoes that we are going to use to make this recipe for Italian Potato Croquette.
I absolutely love garlic with these easy potato sides, so I will add a few cloves to be steamed alongside my russets. The potatoes are cooked when you can easily poke through the skin reaching the interior of the potato with a paring knife. This usually takes about 35-45 minutes, depending on the size of your potato. Always steam your potatoes with the skin.
Just in case you are wondering, you can make mashed potato croquettes with leftover mashed potatoes. So, if you are like me, the next time Thanksgiving rolls around and you made way too many mashed potatoes, just make this recipe!
When the potatoes have slightly cooled down, remove the skins and pass them through a potato ricer or a food mill. Gently combine the beaten egg, Romano cheese, chopped parsley and pepper. Once the ingredients are combined, resist the temptation to over-mix – that will result in a gluey texture.
As a side note, I add only a few pinches of salt, because I think that the cheese provides more than enough salt.
At this point, I will use my largest disher to make large scoops. With about 1½ pounds of mashed potatoes, I can usually make about 10 scoops. As you can see, I place all my scoops on a baking sheet.
I will then cut each scoop in half, and continue to shape each croquette into a log shape.
I will first roll each section into a small round ball and then proceed to roll into a log. Once you get the hang of it, it should take you just a few minutes to get them all done. This is perhaps a little obsessive but I cannot for the life of me freelance these little guys.
Okay, so now that you have formed your croquettes, place them in the fridge for about 20 minutes or so.
In the meanwhile, you can do some prep stuff. Prepare three shallow bowls. In one shallow bowl, place the flour and season with pepper and salt (optional); in the second shallow bowl, whisk 2-3 eggs with 1 tablespoon of water; in the third shallow bowl, place the breadcrumbs (either homemade or store-bought).
I also line a baking dish with parchment paper, because these guys are going in the oven. Did you actually think that we were going to deep fry these little nuggets of goodness?
Roll each croquette in the flour mixture, making sure to shake off the excess flour. Then place them back on the baking sheet. I continue to roll all of the croquettes in the flour. Notice there is just a light coating of flour. I find that this extra step helps to develop more of a crust.
Dip each flour-coated croquette in the egg wash, followed by a roll in the breadcrumbs. I will then place them back on the baking sheet.
The traditional method will dictate that these croquettes are deep-fried. So, at this time, I will put on my dietitian’s hat and show you how to make croquettes without deep frying them and without sacrificing (too much) on taste. So, are you ready for a little unconventional method?
I would like to propose the following: In a non-stick pan, over high heat, heat about 1-1½ teaspoons of olive oil. Manually roll each croquette in the pan while absorbing just enough of the oil to coat the exterior (please do not get burned).
Allow the oil to be equally absorbed between 5 croquettes.
Once you have 5 croquettes in the pan, shake the pan with a back and forth motion. In essence, the croquettes are being “pan-fried” and rolled into a smooth shape.
Notice how polished and uniform they become. This will take just a few minutes. So shake the pan back and forth and occasionally lift the pan from the heat, in order to avoid burnt croquettes, until you get a nice golden color.
Then transfer the croquettes to the parchment-lined baking dish and place them in a preheated 375℉ oven. Continue to make another batch. All in all, I repeat this procedure 4 times.
Once I have “pan-fried” my croquettes, I will leave them in the oven for about 15 minutes. Once again, unconventional, but you get that crispy exterior taste without deep frying.
Leftover Mashed Potato Recipes we love
Recipe origin
As you can well imagine, these potato croquettes would often be served at large family gatherings during my youth.
If you are interested, and if you love potatoes and garlic, you have to try these Crispy Italian Oven Roasted Garlic Potatoes (just click on the link… ). It goes without saying that my mom would deep fry these croquettes. Throughout the years, I have tried to adopt a healthier version of this irresistible appetizer.
Did you know that these potato croquettes can also be stuffed with fresh mozzarella cheese?
When forming your croquettes, just enclose a small sliver of fresh mozzarella and when heated, the mozzarella becomes all stringy and gooey and delicious! My mom would often prepare her crocchette di patate like this.
And there you have it my dear friends, a few of the secrets to making the Best Homemade Italian Potato Croquettes. Enjoy!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made this Italian Potato Croquette recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Best Homemade Italian Potato Croquettes
Ingredients
- 1½ pounds riced potatoes can also use mashed potatoes
- 1 egg slightly beaten, room temperature
- ½ cup grated Pecorino Romano cheese about 25 grams
- 1 tablespoon parsley finely chopped
- salt and pepper to taste
shallow bowl #1
- ¼ cup flour
shallow bowl #2
- 2 eggs slightly beaten
- 1 tablespoon water
shallow bowl #3
- ½-3/4 cup breadcrumbs
for stir-frying
- 6 teaspoons olive oil separated
Instructions
- Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper.
- Divide the mixture into 20 croquettes (please refer to text for details).
- Prepare 3 shallow bowls with flour in the first, eggwash in the second, and breadcrumbs in the third bowl.
- Roll each croquette, one by one in the flour, make sure to remove excess flour.
- Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
- In batches of 5 croquettes, "pan fry" in 1-1½ teaspoon of olive oil (please refer to text for details).
- Once all the croquettes have been "pan fried" place in a baking dish and in a preheated oven at 375℉ for 15 minutes.
- Serve immediately.
Ann
These look perfect! I love the idea of pan-frying instead of deep-frying. Will be giving these a try for sure. Love the step-by-step photos! Happy holidays to you!
Maria
Thanks so much Ann! You really can’t tell the difference. Thanks so much for stopping by. Happy holidays to you too 🙂
Faye
Hi Marie, if I wanted to deep fry these, could you tell me what temp the oil should be and how long they may take?
Just a little indulgence for me and my family ; )
Thank you
Maria
I would say 350F (180C) in abundant oil for about 4-5 minutes or until nice and golden. Enjoy 🙂
Marzia
Excellent instructions and pictures. Can’t wait to make them. Reminds me of my childhood when my neighbour used to make them just like yours. Just want to know if they can be frozen once fried?
BTW love so many if your recipes and they have become some of my family’s favourite food . Grazie
Maria
Thanks so much Marzia 🙂 That’s a great question… I have not tried freezing these croquettes. Would love to hear about the results if you decide to try.
Appreciate your support ♥
Tonyterra
How may I subscribe to your blog?
Maria
Thanks so much for your interest ♥ On the right hand side, near the top, there is a place where you can enter your e-mail. Welcome 🙂
Steve
Can you prepare these a day before cooking?
Maria
Great question Steve. I can tell you that I will often prepare the whole recipe and refrigerate until I am ready to serve. This is very convenient when receiving guests. I will then serve the potatoes at room temperature or slightly warmed either as a side dish or as an appetizer with a dipping sauce.
I have never tried it, but I think that if you prepare and shape the potatoes without the dipping in the flour, egg and breadcrumbs… you should be ok. My concern if you go one step further ie dip in the flour,egg, breadcrumbs… is the humidity they might pick up in the fridge. Not sure if that helps. Would love to hear back from you. Thanks for the comment.
Chad
Is there a dipping sauce you could use for these?
Maria
Hi Chad, I will often serve these croquettes with my marinara sauce… any dipping sauce would work. Enjoy! Thanks for taking the time to comment 🙂
Diane
Love the idea of using these as an appetizer! Anyhow, this is on “Hungarian ” treat I don’t have to research to recreate. ????
Maria
It just never seizes to amaze me how a similar food can be found in different cultures. I did not know it is also popular in Hungarian cuisine. I am curious to know how it became such a popular Italian street food …must go and google that … Always a pleasure when you stop by Diane 🙂
Alida @My Little Italian Kitchen
I love, yes I love croquettes! You website is lovely, beautiful photography and great recipes. I am pleased to have found you and we have lots in common! Let’s cook Italian!
Maria
Thank you so much for your kind words Alida. Yes! I agree …let’s cook Italian. Thanks so much for dropping by 🙂
Barbarito-Levitt Paula
This is absolutely the best set of instructions for potato croquettes ever! The step by step information starting with potato selection, steaming, procedure and heating will make the finished croquettes a success even for the less experienced home cook.
Maria
Thank-you so much for your comment Paula. As a dietitian and a food blogger the message I want to share with everyone is that home cooked meals can be simple and fun to make …and of course healthy and nutritious! Thanks again Paula 🙂
karen
Agreed 1,000% !
Nicoletta @sugarlovespices
Oh my, they look fantastic, Maria! Cannot believe they’re not totally deep fried! I agree on all the steps, pan frying them first is brilliant. Crocchette, together with supplì, olive ascolane, bruschette, fiori di zucca are part of the usual antipasto platter we always got when going out for pizza (in Rome). I love them, with or without the mozzarella inside. Another great recipe, thank you!
Maria
Nicoletta, your comments mean so much to me …grazie ♥ These croquettes are always the first to disappear …although I have to admit the fiori di zucca have a special place in my heart. Thank you for taking the time to comment 🙂