Italian Style Cheesy Potato Croquettes, make a great potato side dish. They’re easy to make as there’s no crumbing and simply fried in a frying pan. Best results are always with a ricer, but any potato masher will do the job. They’re beautifully crispy on the outside and mushy in the middle. I used Pecorino cheese as it gives a more interesting flavour but it will work equally well with Parmesan cheese. Enjoy my Italian Style Cheesy Potato Croquettes.
Boil potatoes with skins on for approx 40 minutes. Leave to cool a little.
It’s best if you can make your own breadcrumbs using fresh or stale bread by blitzing in a food processor.
Cut potatoes in half and put cut side down into the ricer, extrude potato into a mixing bowl.
Add the salt and pepper, cheese and eggs, mix well.
Add the breadcrumbs until you reach the desired consistency. Then add the chopped parsley and mix well, cover and leave to rest 30 to 60 minutes in the fridge.
Dust a baking sheet pan with flour. Then using your wet hands, make some potato balls. Then lightly flatten them into oval shaped patties using your hands. Place on dusted sheet pan. Sprinkle a little flour on top.
In vegetable oil, at 350°F – 180°C, place 6 potatoes at a time and fry until golden brown. Flip over and do each side.
Remove and leave to drain on absorbent paper. Serve immediately.
By Joel Mielle
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