The croquette is a classic of Italian fried food, loved by everyone from children to adults. Served at any family gathering, potato croquettes are an excellent substitute for everyday mashed potato – they’ll disappear in seconds. Alternatively, they can be filled with cheese and cold cuts, whatever you prefer. They are ideal as appetizers or to accompany a main course instead of the ubiquitous french fries: in short, any occasion is suitable for feasting on them! Make lots and serve them piping hot. To prepare this classic dish, just follow our recipe with the video and photo gallery, which shows every detail of what our chef did: it will be an absolute doddle to make the perfect potato croquettes!
Rosè Brut sparkling wine from organic grapes
Artisanal tomato puree from Puglia 420gr
Apulian black chickpea
"Cheese and black pepper" Handmade taralli
Colored ceramic balloons
Dairy Mix: burrata, mozzarella, mozzarella plait, yogurt, mini balls of mozzarella cheese
Giardiniera (Mixed sweet and sour Vegetables)
Mash the potatoes in a bowl. Add an egg yolk and the parmesan and mix well. Add some salt and pepper. Stir until the mixture is smooth. Once the potato mixture is ready take a scoop with your hands and make the croquettes. Now dip the croquettes in the beaten egg before coating them in breadcrumbs. Finally fry the croquettes in hot oil until golden.
Flour your hands or add a little breadcrumbs, then shape the potato mixture into the classic, cylindrical croquette shape. Continue like this until you use up all the potato mixture.