Let’s Make Crocchette di Patate!
This easy Italian Potato Croquettes Recipe will deliver crispy, golden potato croquettes that you often find in Italian pizzerias or enjoy as a snack or appetizer. But did you know they’re also easy to make at home? Join Valeria and Benedetta, as they whip up traditional and super easy Italian Potato Croquettes for the very first time.
The Roman Fried Snack Tradition
As a cherished member of the Roman family of fritti, or fried snacks, crocchette di patate are made from smooth, creamy mashed potatoes encased in a crunchy breadcrumb exterior. Loved by kids and adults alike, these delicious treats are typically eaten as part of an antipasto in local pizzerias alongside supplì (fried rice balls), fiori di zucca (fried zucchini flowers), and filetti di baccalà (battered salt cod). They also make a great aperitivo snack, especially when paired with a cold beer or a glass of prosecco.
Easier Than You Think
While making croquettes at home might seem complicated, they’re surprisingly straightforward. You can even boil the potatoes in advance (which is actually better as it allows them to lose excess moisture), and shape and coat them beforehand, storing them in the fridge until you’re ready to fry. Be sure to use old or floury potatoes, boil them whole with the skins on, to prevent them from absorbing too much water.
Traditional Recipe
Here’s the traditional recipe from our favorite cookbook Il Talismano della Felicità. This version is made with plain mashed potato seasoned with grated nutmeg, but feel free to get creative by adding mozzarella, Parmigiano, prosciutto, or even a little chili pepper.
Ingredients:
- 1kg (35 oz) floury or old potatoes
- 50g (1.8 oz) butter
- 3 egg yolks
- 2 whole eggs, beaten
- All-purpose flour
- Breadcrumbs
- Salt
- Pepper
- Nutmeg
- Vegetable oil, for frying
Instructions:
- Boil the Potatoes: Put the whole potatoes, with skins on, into a large pan of cold water. Bring to the boil and cook until soft (test with a toothpick or fork). Drain and wrap in a cloth to absorb excess water.
- Mash and Mix: Remove the skins and mash the potatoes. Heat them in a wide pan with the butter, mixing until they have completely dried out and the butter has melted. Transfer to a bowl and add the egg yolks, some freshly grated nutmeg, and season with salt and pepper. Use your hands to combine everything until smooth.
- Prepare Coating Stations: Set up three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Mold the mashed potato into small cylinder shapes. Dust them with flour, dip in beaten egg, and coat well with breadcrumbs.
- Fry to Perfection: Heat a generous amount of vegetable oil in a large saucepan to about 160°C (320°F). Carefully lower a few croquettes at a time into the hot oil and fry for a few minutes until golden and crispy. Remove and drain on kitchen paper. Continue to cook in batches.
- Serve Hot: Be sure to eat them while they’re still irresistibly hot and crunchy.
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