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Crochette di Patate | Potato Croquettes

The sight and aroma of golden crisp fried potato croquettes is simply irresistible. Anytime I make pureed potatoes I always make extra so I can enjoy these savory crunchy treats with a glass of crisp and light Falerio from Centanni, located in Le Marche.

Receipt Date: May 18, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Recipe Pureed Potatoes with Parmesan

1 Large Egg, lightly beaten

1 tablespoon Italian Parsley, finely chopped

1 1/2 cups Breadcrumbs

EVOO or Vegetable Oil, for frying

Directions

Combine the potatoes, egg, and parsley in a mixing bowl and stir the ingredients together.
Cover the bowl and refrigerate until cold.
Pick up one heaping tablespoon of the potato mixture and roll it between the palms of your hands to make an egg shape.
When all of the croquettes have been shaped, spread the breadcrumbs on a sheet of aluminum foil.
Coat each croquette lightly with the breadcrumbs and place them in a single layer on parchment paper.
Heat 1 inch of oil in a medium pan. When the oil is scalding, transfer a few croquettes at a time using a slotted spoon. Do not overcrowd them.
Cook until they are golden brown on all sides, about 2 minutes.
Remove and let them drain on a paper towel.
Once all the croquettes are cooked, transfer them to a large platter and serve immediately.

Amy’s Favorite Pairing

Centanni-FALERIO D.O.C

$32.00 750 ml

Additional Pairings

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