At a Glance
- Prep Method: null
- Cuisine: Italian
- Yield: 16
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
1 pound boiling potatoes, peeled and cut into quarters or halves
1 egg
2 tablespoons chopped fresh flat-leaf parsley
4 tablespoons grated parmesan or pecorino cheese
2 tablespoons finely minced green onion (optional)
1 clove garlic, minced
Salt and freshly ground black pepper to taste
Fine dried bread crumbs for coating
Vegetable or olive oil for deep-frying
Preparation
Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until tender, 15 to 20 minutes. Drain and while still warm, pass them through a potato ricer placed over a bowl, or mash. Add the egg, parsley, cheese, green onions and garlic. Stir well to combine. Season with salt and pepper. Form into 1-inch balls or ovals. Pour the oil to a depth of 3 inches in a deep frying pan. Heat the oil to 375 degrees F. Spread bread crumbs on a plate. Dip the balls or ovals into the crumbs, coating evenly. Place on racks or parchment paper-lined baking sheets and refrigerate until frying. When the oil is hot, in batches, slip the croquettes into the oil and deep-fry until golden, about 5 minutes. Using tongs or a slotted spoon, transfer to paper towels to drain, then keep warm on a warmed platter in an oven preheated to 200 degrees F. Serve hot.
Note: You can also use baked russet potatoes for the croquettes, scooping the cooked flesh from the skins into a bowl, then mixing with the other ingredients as directed.
