Monday, February 14, 2011

Crocche' di Patate - Potatoe Croquettes

This potatoe croquette recipe is my moms, and her moms and her moms moms. It an old recipe my family has passed down for at least 100 years. It's a tender delicious blend of potato garlic, parsley and cheese. You'll need:

2 lbs russet potatoes
6 eggs
Salt and pepper to taste
3/4 cup Pecorino Romano cheese
1/4 cup breadcrumbs
8 cloves garlic
3/4 cup chopped parsley

Boil, peel and mash potatoes.
Add all the ingredients to the potatoes and mix well.
Wet hands slightly, with 1/4 cup batter at a time, form into log shapes.
In a large pan add 1/4 inch of oil to pan, when well heated add croquettes.
Fry until golden brown, turning once as they brown.
Transfer to paper towels to drain, serve immediately.

Tip: The croquettes should have the consistency of meatballs. If they're too soft you may add another quarter cup of breadcrumbs


  1. Do you think these could be baked instead of fried??

  2. I know these were good.. I couldnt stop eating them.. Ill bet these would be great baked too..
    Thanks Jul

  3. Hi Kristen, yes definitely can be baked. Flatten them out a bit so they'll cook evenly

  4. Julia these are wonderful, and so easy. They were good at room temperature also. I baked them with a little evoo on the bottom of a heavy baking pan. Thanks for a great recipe.

  5. I don't have 3/4 cup of Pecorino Romano. Can I mix with Parmigiana?


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