Italian Potato Croquettes

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2 cups cold mashed potatoes
1 egg yolk
2 tablespoons fresh chopped parsley
2 teaspoons of granulated garlic
2 teaspoons of granulated onions
1/2 cup fresh grated parmesan cheese
1/2 cup of cheddar cheese
1 pinch of salt
a little freshly ground black pepper

2 beaten eggs
2 cups of bread crumbs
1/2 cup fresh grated parmesan cheese
1 teaspoon of Italian spices


In a large bowl, add the mashed potatoes with egg yolk, parsley, onion powder, garlic powder and cheddar cheese and reserve.

In another bowl beat the eggs well, sprinkle with salt and pepper and set aside.

In a separate bowl, combine breadcrumbs with Parmesan cheese, Italian spices and a pinch of salt and freshly ground black pepper.

In a large skillet, add enough oil to cover 2.5 inches of the sides of the pan.

Let the oil heat over medium heat.Meanwhile, form the seasoned potato croquettes.

Use a teaspoon of ice cream to form balls with the potato mixture, then apply them a little.

Each flattened ball is passed through a beaten egg and breadcrumbs, then put in hot oil and cooked for a few minutes in each pair, until golden and crispy on both sides.

Remove the croquettes with a spatula and drain a little in a plate lined with paper towels. Serve as a snack or as a side dish for a steak.

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