Panzerotti di Patate a.k.a Potato Croquettes Recipe

Name: Panzerotti di Patate a.k.a Potato Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Potatoes (preferably Old); 5-13 ounces, weight Grated Parmesan (preferably Half Parmesan, Half Pecorino); 2 whole Eggs; 3-58 ounces, weight All-purpose Flour; 2 Tablespoons Flat-leaf Parsley, Chopped; 1/2 pounds, 2-58 ounces, weight Plain Bread Crumbs, Preferably Homemade, Divided; 1 Tablespoon Salt, Or To Taste; 2 teaspoons Pepper Or To Taste; 1 cup Chopped Dry Cheese Such As Swiss, Scamorza, Pepperjack, Etc. (optional); 2 whole Egg Whites; 3 cups Olive Oil For Frying (or More If Needed)

Servings: persons

2 pounds Potatoes (preferably Old)
5-13 ounces, weight Grated Parmesan (preferably Half Parmesan, Half Pecorino)
2 whole Eggs
3-58 ounces, weight All-purpose Flour
2 Tablespoons Flat-leaf Parsley, Chopped
1/2 pounds, 2-58 ounces, weight Plain Bread Crumbs, Preferably Homemade, Divided
1 Tablespoon Salt, Or To Taste
2 teaspoons Pepper Or To Taste
1 cup Chopped Dry Cheese Such As Swiss, Scamorza, Pepperjack, Etc. (optional)
2 whole Egg Whites
3 cups Olive Oil For Frying (or More If Needed)

1
Note: When mixing in the eggs, I recommend starting with 1 to 1 1/2 eggs just in case the mixture becomes too wet with 2 eggs.
2
The egg is used simply to amalgamate the mixture.
3
If it becomes too wet, it can break apart during frying, so to avoid that, well start with less and add more if necessary.
4
Boil the potatoes till soft.
5
Remove the skin and completely mash or puree the potatoes.
6
Mix in the puree, the grated parmesan, 1 1/2 eggs (see note at top), flour, parsley, and half of the bread crumbs.
7
Season with salt and pepper to taste.
8
If the mix seems too dry, add the remaining 1/2 egg.
9
Form little logs with the mix (approximately 3 to 4 long and 3/4 thick).
10
They dont have to be perfect, just make sure they are log-shaped.
11
At this time, if you wish, you can stick in each log a cube of chopped dry cheese of your choice.
12
Dip each log into the egg whites and immediately coat in the bread crumbs.
13
In a large, deep frying pan, heat the olive oil (adding more or less for deep frying).
14
Fry the croquettes till deep golden brown.
15
Serve hot and enjoy!

2838

kcal

Calories

236

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds Potatoes (preferably Old), 5-13 ounces, weight Grated Parmesan (preferably Half Parmesan, Half Pecorino), 2 whole Eggs, 3-58 ounces, weight All-purpose Flour, and more.

Yes, Panzerotti di Patate a.k.a Potato Croquettes 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.

That's it — enjoy your meal!

Panzerotti di Patate a.k.a Potato Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions