Italian Potato Croquettes Recipe
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Category: |
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Ingredients: |
Ingredients: 3 lbs. Idaho or russet potatoes, pared and cubed 2 tbsp. butter or margarine 1/3 cup milk 1/4 cup bread crumbs 2/3 cup grated Romano or Parmesan cheese 1 garlic clove, minced 2 tbsp. fresh parsley, minced 1/4 tsp. nutmeg 2 eggs, beaten salt and pepper to taste 3/4 cup bread crumbs 1/4 cup flour oil for frying
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Directions: |
Directions:Place the potatoes in a pan with salted water to barely cover. Cook, draining when a fork pierces the potatoes easily. Return to the pan. Beat well, adding all the ingredients through the beaten eggs. Season with salt and pepper. Allow to cool, then form into golf ball-sized balls. Combine 3/4 cup bread crumbs with the flour and roll each potato ball in it. Heat about 1/4 inch of oil in a skillet, and when sufficiently hot, add the potato balls without crowding. Using 2 forks, carefully turn the potatoes to brown on all sides. Remove to paper towels and drain. You may want to wipe the skillet after cooking half of the balls; then finish the rest using fresh oil, so that the croquettes are a golden brown. Warm in the oven before serving. These also may be frozen and stored in tightly covered containers. To serve, place in a preheated 350 to 375º oven until heated through and crisp. |
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Personal
Notes: |
Personal
Notes: Freddy's, a small Italian deli near our house makes a variety of Italian to go dishes. Their Italian potato croquettes are "to die for." The owners go to Italy for one month a year to vacation. One time I jokingly complained that they we not there, so I missed my croquette fix. The next time I stopped by, the owner, who happens to also be my friend, handed me the recipe. She declared I would never have to go through "potato croquette withdrawal" again!
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