Italian
Potato Croquettes
by Cucina con Ruben · 548K subscribers on YouTube
Crispy on the outside, creamy and cheesy on the inside – these potato croquettes are a perfect snack or side dish. Made with old yellow-fleshed potatoes, Parmesan, and provola cheese, they are seasoned with nutmeg and coated in a thick batter before frying.
- Difficulty
- medium
Ingredients
12 items- Mature Yellow PotatoesOld yellow-fleshed potatoes, boiled with skin
- SaltTo taste
- PepperTo taste
- NutmegTo taste
- ParmigianoA generous amount
- 1 pcsEgg
- 1 tbspCorn StarchPlus more if needed
- ProvolaCut into chunks, rind removed
- FlourFor the batter and for dusting hands
- WaterFor the batter
- BreadcrumbsBreadcrumbs for coating
- Seed OilFor frying, heated to 180°C
Method
- Boil old yellow-fleshed potatoes with the skin on until tender.
- Peel and mash the potatoes while still warm.
- Season with salt, pepper, nutmeg, and a generous amount of Parmesan cheese.
- Add one egg and a tablespoon of cornstarch.
- Mix until you have a soft but malleable dough. If too soft, add more cornstarch.
- Wet your hands and form small balls from the dough.
- Cut provola cheese into chunks, removing the outer rind.
- Flour your hands, make a hole in each potato ball, and insert a piece of provola. Work quickly to prevent sticking.
- Prepare a thick batter with water and flour (no eggs). The batter should be dense enough to coat the croquettes.
- Roll each filled ball in breadcrumbs, then dip in the batter, then coat again in breadcrumbs.
- Shape into croquette form.
- Heat oil to 180°C (350°F) and fry the croquettes until golden and crispy.
- Serve hot – they should be crunchy outside with a creamy, stringy cheese inside.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
