Potato Croquettes were a Friday night treat growing up. My dad would go to this place called Joe’s Foccaceria in Brooklyn and get Panelle sandwiches and Potato Croquettes. They were so good. Honestly the croquettes are great side dish.
Ingredients
(Makes 20 to 22 Pieces)
2.5 lbs. Potatoes, I used Yukon Gold
5 Small Eggs
1 ¼ cups Grated Pecorino Romano
2 tbsp. Parsley, chopped
1 tsp. Salt
¾ tsp. Pepper
½ cup Flour
1 cup Plain Bread Crumbs
4 oz. Mozzarella, cut into ½ inch rectangles
Olive Oil for frying
Method
Put the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are cooked through. Drain and cool. Remove the skins of the potato. Put the cooked potato through, COOL and use a ricer to mash up. Or you can use a masher but just make sure there are no lumps and that the potatoes are smooth.
Put the potatoes in a bowl and add in two beaten eggs, grated pecorino, parsley, salt, and pepper. Combine well.
Set up your breading station. Put the flour in a small bowl.
Put the remaining three eggs and a small bowl with 2 tablespoons of water and whisk. Then in the final bowl put in the bread crumbs.
Take about 2 tablespoons of the potatoes and form into a small football. Press down on the potatoes to flatten it.
Nestle the mozzarella in the middle of the croquette, and then gently shape the potato around the cheese to cover it.
Make sure the mozzarella is well covered.
Drench, each croquette in the flour, then the egg, then the breadcrumbs, coating well.
Place each croquette on a parchment line baking sheet and repeat this process until you are finished with all your croquettes.
Heat a large frying pan with olive oil. Fry each croquette for about 3 to 4 minutes on each side in the olive oil working in small batches. Make sure the coating is nice and crispy. When the croquette is cooked, remove from the pan and place on some paper towels to remove any excess oil. Repeat this for all of the croquettes.
Serve.