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Potato Croquettes Recipe

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This recipe for Potato Croquettes is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ pounds riced potatoes can also use mashed potatoes
1 egg slightly beaten, room temperature
1/2 cup grated Pecorino Romano cheese about 25 grams
1 tablespoon parsley finely chopped
salt and pepper to taste
shallow bowl #1
1/4 cup flour
shallow bowl #2
2 eggs slightly beaten
1 tablespoon water
shallow bowl #3
1/2-3/4 cup breadcrumbs
for stir-frying
6 teaspoons olive oil separated
Directions:
Directions:
Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper.
Divide the mixture into 20 croquettes (please refer to text for details).
Prepare 3 shallow bowls with flour in the first, eggwash in the second, and breadcrumbs in the third bowl.
Roll each croquette, one by one in the flour, make sure to remove excess flour.
Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
In batches of 5 croquettes, "pan fry" in 1-1½ teaspoon of olive oil (please refer to text for details).
Once all the croquettes have been "pan fried" place in a baking dish and in a preheated oven at 375℉ for 15 minutes.
Serve immediately.

 

 

 

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