Italian Potato Croquettes With Mozzarella

These simple croquettes make great finger food for a crowd. Stir in the mozzarella and parsley and season with salt and pepper.

Potato Croquettes Crocchette Di Patate Recipe Potato Croquettes Recipes Food

1 tablespoon of chopped fresh parsley.

Italian potato croquettes with mozzarella. Let them cool for five minutes. Stir in the mozzarella and parsley and season with salt and pepper. 12 teaspoon of ground nutmeg.

Cut the ham and mozzarella in small cubes. To make about 14 croquettes about 2 inch 5 cm each 4 medium potatoes mine were a total of 175 lb800 gr before peeling 4 oz 115 gr of shredded mozzarella cheese. Boil mash potatoes.

Potato croquettes with heart of mozzarella are perfect for a starter or to accompany seconds. Crispy and tasty youll lose count of how many youll eat. Few genuine ingredients a little imagination and this is a delicious dish to serve to your friends.

To prepare them you need to use floury potatoes those yellow-fleshed which are the perfect ones to obtain a compact mixture that will not break while cooking. A simple potato croquette with a soft and stringy heart of mozzarella a pinch of pepper and some parsley. Taste the mashed potatoes and adjust with salt if necessary.

Easy Italian Potato Croquettes Recipe. Shape the mixture into 8 oval croquettes and transfer to a plate. About 25 potato croquettes.

Meanwhile drain the mozzarella cut into cubes and. Pass the potatoes through a ricer into a large bowl. Close the discs shape into cylinders.

Stir in the mozzarella. Roll the cylinders in. Shape the mixture into 8 oval croquettes and transfer to a plate.

Olive oil for frying. The potato croquette is a must-try of Italian cuisine. 2 eggs white Preparation.

In a saucepan cover the potatoes with cold water. Potato croquettes with mozzarella and ham These croquettes make one of the best Italian appetizers. Pass the potatoes through a ricer into a large bowl.

Divide the mixture into 20 croquettes please refer to text for details. Mashed potatoes use leftovers or make fresh then refrigerate or use my attached recipe shredded mozzarella cheese grated parmesan cheese eggs seasoned breadcrumbs salt lil water frying oil an inch up your frying pan. Wash the potatoes and cook in a pot with water for 20-30 minutes after boiling.

To prepare them you need to use floury potatoes those yellow-fleshed which are the perfect ones. Crocchette di patate are crispy golden potato croquettes usually found in Italian pizzerias and eaten as a snack or appetizer but they are also easy to make at home with this simple recipe. Drain and let cool.

You also wont believe how simple and easy this recipe is to make. 3 tablespoons 40g grated pecorino cheese. 1 kg yellow potatoes.

Cut mozzarella cheese into sticks and place on each potato disc. Potato croquettes with mozzarella. Mix seasoning parmesan.

Collect the mashed potatoes in a bowl. Bring to a boil add a generous pinch of salt and simmer over moderate heat until tender 20 minutes. A simple potato croquette with a soft and stringy heart of mozzarella a pinch of pepper and some parsley.

Stir in the mozzarella and parsley and season with salt and pepper. For coating 2 eggs lightly beaten 2 cups breadcrumbs. Season the mixture with some black pepper no salt salt will come from the ham.

Join Foodie Sisters in Italy Valeria and Benedetta as they whip up some traditional crocchette di patate for the very first time. Traditional Italian Potato Croquettes. Combine riced potatoes with the beaten egg Romano cheese chopped parsley salt and pepper.

Roll the cylinders in flour seasoned with salt and pepper. Mix them with prepared Knorr Potato Flakes room temperature. You also wont believe how simple and easy this recipe is to make.

Shape the mixture into 8 oval croquettes and transfer. Add one egg the shredded mozzarella. The potato croquette is a must-try of Italian cuisine.

Salt and pepper to taste. Ingredients 1kg peeled potatoes 12 cup finely chopped Italian parsley 100g breadcrumbs 1 cup grated Reggiano Parmesan 1 egg lightly beaten salt and pepper for seasoning 12cm cubes of mozzarella. These croquettes make one of the best Italian appetizers.

Drain and let cool. Drain and carefully pass the potatoes through a ricer when still hot. Close the discs shape into cylinders.

Pass the potatoes through a ricer into a large bowl. 3 tablespoons 40g grated parmigiano. Put the mixture in a piping bag and squeeze shapes of long cylinders on an oven tray thats covered with baking paper.

Pass the potatoes through a ricer into a large bowl.

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