The Potato croquettes are unquestionably one of the best-loved traditional Italian dishes. Born as street food in Naples, croquettes have over time become an unmissable appointment for a festive meal.
Greedy to the nth degree, they can be stuffed with cheeses and cured meats or served plain as we recommend. It is certainly not a food to be consumed regularly, but it is certainly a whim that you can indulge in once in a while. Especially if you prepare them at home, with the utmost attention to the ingredients used.
Potato croquettes, the right potatoes
To prepare the potato croquettes you will first need to boil the potatoes and then season and knead them. Therefore, the recommendations made for all dishes that have boiled potatoes as their basic ingredients apply.
It is necessary to choose a quality of potatoes that can withstand this double cooking (boiling and frying or baking). So buy yellow or red potatoes, particularly rich in starch and therefore ideal for obtaining a well-molded and compact dough.
Potato croquettes recipe
Dish : appetizers
Preparation time : 30 minutes
Cooking time : 60 minutes
Portions : 4 people
Calories per Person : 497
Total Calories : 1988
For the dough
- 1 kg of potatoes
- 2 egg yolks
- 60 g of grated Parmesan cheese
- nutmeg to taste
- salt to taste
For the breading
- 2 eggs
- 50 g of breadcrumbs
- 3 spoons of extra virgin olive oil
- Wash the potatoes well, place them in a large saucepan, cover them with cold water and cook for about 40 minutes from boiling.
- Let them cool slightly, then peel and mash them with a potato masher.
- Add the Parmesan, a nice pinch of salt and a generous grind of nutmeg. Knead everything very well.
- Obtain from the dough some cylinders of about 35 grams each. Pass them first in the two beaten eggs and then in the breadcrumbs.
- Fry the croquettes in a pan in hot oil. Serve very hot.
How to make potato croquettes
Making potato croquettes to perfection is not an impossible task. Once you have chosen the best potatoes for the preparation, everything is about creating a perfect breading .
In short, a crunchy shell that prevents the dough from unraveling during cooking . To obtain this result, simply pass the croquettes first in the beaten egg and then in the breadcrumbs.
Do this operation even twice for an even more fragrant result. If you choose to fill the croquettes with mozzarella or scamorza cheese, your breading must also include a passage in the flour (flour – egg – breadcrumbs), so as not to let the filling come out.
The clever trick
To have croquettes all of the same size (approximately 35 grams per croquette) you can use an ice cream stand. At that point you can form the cylinders, bread them and fry them.
Potato Croquettes, recipes and suggestions
If you’re worried about frying, no matter how appetizing the result may be, you can make some great baked potato croquettes . The procedure is the same as we indicate, but you will cook the croquettes in a ventilated oven at 200 ° for 20-30 minutes or until they are browned. Just remember to turn the croquettes halfway through cooking for even browning.
Potato Croquettes Nutritional properties and values
We are faced with a small delicacy that also has good nutritional qualities. Thanks to potatoes and their nutrients.
- Vitamins of group B
- C vitamin
Eggs, in particular the yolks, which were used for the dough, contain high amounts of cholesterol, but also provide vitamins B1, A, iron and phosphorus.
Potato croquettes, diet and menu
Potato croquettes are certainly not a dish to be eaten regularly , but in the context of a light meal they can be considered a delicious appetizer. Definitely to accompany with fresh vegetables.
They are not considered a single dish because, despite the presence of eggs and cheese, they do not have a relevant protein part. Take this factor into account when organizing a balanced menu.