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Potato Croquettes


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Rate this recipe 4.5/5 (4 Votes)


  • 1 1/3 pounds potatoes (600g), peeled
  • 1/2 cup freshly grated parmigiano cheese (120ml)
  • 1/2 cup finely chopped parsley (120ml)
  • 2 eggs
  • 1 mozzarella ball, cut into thin strips
  • 1 cup breadcrumbs (240ml)
  • Salt and pepper
  • Extra virgin olive oil for frying


Servings 4
Preparation time 20mins
Cooking time 25mins


Step 1

Boil potatoes until fork tender and let cool for 20 minutes. In a large bowl, mash potatoes. For a creamier texture, use a potato ricer. Add freshly grated parmigiano cheese, chopped parsley, salt and pepper, one egg and mix well until all the ingredients are evenly distributed.

2. Grab a handful of mashed potatoes and create logs that are 1 1/2 inch thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure mozzarella is fully covered. Reshape if necessary.

3. For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.

4. Fry in hot extra virgin olive oil until the potato croquettes are crispy and golden brown.

5. Let cool on a paper towel and serve warm

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