Best Homemade Italian Potato Croquettes

• Produce

  • 1 tbsp Parsley

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 6 tsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Dairy

  • 1/2 cup Pecorino romano cheese, grated

• Liquids

  • 1 tbsp Water

• Other

  • 1½ pounds riced (or mashed potatoes

Found on shelovesbiscotti.com

Description

Ingredients

• 1½ pounds riced (or mashed) potatoes
• 1 egg, slightly beaten, room temperature
• ½ cup grated Pecorino Romano cheese (about 25 grams)
• 1 tablespoon parsley, finely chopped
• salt and pepper to taste
• ¼ cup flour
• 2 eggs, slightly beaten
• 1 tablespoon water
• ½-3/4 cup breadcrumbs
• 6 teaspoons olive oil, separated

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.
• 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.