Restaurants›Pastaio Handmade Pasta & Pizza | Palm City›Potato Croquette Recipe

Potato Croquette Recipe

Inspired by Pastaio Handmade Pasta & Pizza | Palm City
Time1h
Serves4

parmigiano and herb, mashed, lightly fried

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation of Ingredients

1

Boil the Potatoes

Peel and cut the potatoes into quarters. Place them in a large pot of salted water. Boil for about 20 minutes or until tender. Drain and let cool slightly.

2

Mash the Potatoes

In a large mixing bowl, mash the boiled potatoes until smooth. Ensure there are no lumps.

3

Mix the Ingredients

Add the grated Parmigiano-Reggiano, chopped parsley, thyme, minced garlic, salt, and black pepper to the mashed potatoes. Mix well until combined.

4

Add Eggs and Flour

Beat the eggs in a separate bowl and add them to the potato mixture. Gradually add the flour, mixing until the dough is formed. It should be firm enough to shape.

Form and Fry the Croquettes

5

Shape the Croquettes

With your hands, take a small amount of the potato mixture and form it into a cylindrical shape, about 2 inches long. Repeat until all the mixture is used.

6

Prepare for Frying

Set up a dredging station with a plate of breadcrumbs. Roll each shaped croquette in the breadcrumbs until fully coated.

7

Heat Oil

In a deep frying pan, heat vegetable oil over medium heat until hot (about 350°F or 175°C).

8

Fry the Croquettes

Carefully add the croquettes to the hot oil, a few at a time. Fry for about 3-4 minutes on each side or until golden brown. Remove with a slotted spoon and drain on paper towels.

Serving

9

Serve Warm

Arrange the fried croquettes on a serving platter. Serve warm as an appetizer or side dish.