Potato Croquettes-Crochette di Patate

CROCCHETTE DI PATATE-POTATO CROQUETTES

About an 1 ½ before serving

4 cups left-over mashed potatoes
¼-½ cup grated Parmesan cheese
1 egg, slightly beaten
black pepper to taste

1 cup Vegetable oil for frying

Into three shallow dishes

2 large eggs, beaten
½ cup of all-purpose flour mixing in ¼ teaspoon salt and a little black pepper
½-1 cup fine dried Italian bread crumbs

  • Combine potatoes, Parmesan cheese, egg, salt and pepper. Mix until well combined.
  • Shape mixture into nine, slightly less than ½-inch,  patties
  • Dredge each patty in flour, shake off the excess.
  • Run the patty through the egg to coat, let the excess egg drip back into the bowl.
  • Place patty in bread crumbs, coat each side while lightly pressing so the crumbs adhere.
  • Lay patties onto a piece of waxed paper on a cookie sheet.  Put these into the refrigerator for an hour before frying.
  • Heat oil into a large skillet (12 inches in diameter) over medium heat.  Brown on all sides in hot oil.  Drain onto plate, lined with paper towels.

IDEA: ALMONDS-Shape croquettes into balls, roll in flour, then in egg and finally in slivered almonds, coarsely chopped then fry.
SPINACH-Add 1/2 cup chopped cooked spinach to potatoes.

(If you perfer not to fry these, you can bake in an oven omitting the bread crumbs. Place your mixture into a medium, greased (or use cooking spray) cookie and bake at 350°F oven until golden brown.)

potato croquettes
Potato Croquettes-Crochette di Patate