Crocchè Di Patate (Potato Croquettes) Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
30 mins
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Servings
6
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Calories
1450 kcal
-
Course
Others
Crocchè Di Patate (Potato Croquettes) Recipe
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2-1/4 lbs Idaho potatoes washed and peels intact
- 3 TBS unsalted butter melted
- 4 TBS freshly grated Parmesan cheese
- 1 TBS fresh parsley leaves finely chopped
- 1 TBS fresh mint leaves finely chopped
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 whole eggs separated
- 2/3 cups all-purpose flour
- 1 cup fine breadcrumbs
- 4 cups sunflower oil
- Sea salt and freshly ground black pepper for seasoning
- lemon wedges for serving
Instructions
- Assemble ingredients.
- Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil. Turn the heat down to a rolling simmer and cook the potatoes until tender when pierced with a sharp knife.
- Drain the potatoes in a colander and set aside until cool enough to handle. Once cool, yet still warm, peel the potatoes. Press them through a ricer or food mill into a large bowl. Alternatively, you can mash the potatoes. They can remain a little rustic. No need to purée them.
- Add the butter, parmesan, parsley, mint, salt, and pepper. Mix together using your hands. Gradually add in the egg yolks, one at a time, and continue to mix with your hands until the yolks are well incorporated. Form the mixture into croquettes or cylinders that are 2 inches long. Set aside on a plate.
- Grab 3 shallow bowls and set up a workstation. Place the flour in one bowl. Place the egg whites in the second bowl and whisk until frothy. In the third bowl, place the breadcrumbs and season well with salt and pepper.
- Coat each crocchè with flour. Then dip into the egg whites and finally coat evenly with the breadcrumbs.
- In a large, deep pan over medium-high heat, bring the oil to 350°F, or until a small cube of bread browns in about 40 seconds. Fry the crocchè in batches, about 4 at a time, until golden brown and crunchy. Remove with a spider or slotted spoon to a platter lined with paper towels or kitchen paper.
- Enjoy the crocchè while hot with lemon wedges as a snack or appetizer.
Nutrition Information
Show Details
Calories
1450kcal
(73%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
153g
(235%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
6g
Monounsaturated Fat
124g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
272mg
(11%)
Potassium
206mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
372IU
(7%)
Vitamin C
3mg
(3%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1450 kcal
% Daily Value*
| Calories | 1450kcal | 73% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 153g | 235% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 124g | 620% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 272mg | 11% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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