Italian
Potato Croquette
by Chef in Camicia · 306K subscribers on YouTube
A large Southern Italian potato croquette filled with provola cheese and mortadella, coated in breadcrumbs and fried until golden and crispy. An irresistible appetizer or snack.
- Difficulty
- medium
Ingredients
10 items- 1 kgYellow-Fleshed PotatoesYellow-fleshed potatoes
- 5 pcsEgg
- 100 gGrated Parmigiano ReggianoGrated Parmesan cheese
- 2 tbspBreadcrumbsFor the filling, if needed
- 100 gMortadella SticksCut into sticks
- ProvolaCut into sticks (about 100 g)
- SaltTo taste
- Black PepperTo taste
- FlourFor coating
- Frying OilVegetable or olive oil, for deep frying
Method
- Boil the potatoes until tender, then mash them.
- Add the eggs, grated Parmesan cheese, salt, and pepper. Mix well to form a dough.
- If the dough is too soft, add a couple of tablespoons of breadcrumbs to firm it up.
- Take a portion of the dough in your palm and flatten it. Place a stick of provola cheese and a stick of mortadella in the center, then shape into a large croquette.
- Coat each croquette first in flour, then in breadcrumbs. Refrigerate for at least 30 minutes to set.
- Heat plenty of oil in a deep pan. Fry the croquettes in batches until golden brown and crispy.
- Drain on paper towels, sprinkle with a little salt, and serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
