Crocchette Di Patate Calabrese – a delicious recipe with potatoes, eggs, salt, pepper, garlic, fresh breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bake the potatoes at 400 degrees for 20-25 minutes.
2
Next, scoop out the interior of the potatoes and mash them with a potato masher (don't use an electric mixer as you'll develop too much gluten in the potatoes).
3
Move the mashed potatoes into a bowl and add Parmigiano-Reggiano, eggs, 1 tablespoon homemade breadcrumbs, and salt and pepper to taste.
4
Mix the ingredients and scoop approximately 1 tablespoon of the mixture into your hand and shape the potatoes into an oblong shape (similar to the photo above); you can add some cubed Mozzarella at this point, if you'd like).
5
Finally, role the individual croquettes in the remaining breadcrumb (very lightly) and fry your croquettes in your preferred oil (I use canola).
380
kcal
Calories
12
g
Fat
48
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pounds idaho potatoes you'll be baking these as the process nicely eliminates the moisture in the 1 bunch of parlsey, 1 cup Parmigiano Reggiano grated, 2 eggs, salt, and more.
Yes, Crocchette Di Patate Calabrese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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