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 Crocchette di Patate (Potato Croquettes) | Status Approved | | Name | Crocchette di Patate (Potato Croquettes) | | Category | Appetizers & Snacks, Italian, Vegetables | | Serves/Yields | 4 / 6 | | Difficulty | Moderate | | Prep. Time | 20 minutes | | Cook Time | 40 min | | Introduction | | When you go out for a pizza, it's almost a habit to have an antipasto while waiting. Spicy focaccia, bruschetta, olive ascolane ( fried stuffed olives) and crocchette di patate are probably the most served antipasto in any italian pizzeria.
Crocchette di patate are to serve warm, but they are usually wiped out as soon as they come from the frying pan. | | Ingredients | | 2 lbs potaoes ( russets work best)
1 egg
3 egg yolks (save the whites, you might need them)
4 Tbsp parmigiano_reggiano
2 oz butter at room temperature
1 bundle parsley , minced
Dry bread crumbs
All purpose_flour
Black pepper
Freshly grated nutmeg
Ingredients without quantity: Italian "quanto basta" means as needed: when you follow directions, you will know how much you will need. | | Directions | | Step: 1 | Boil potatoes with their skin in plenty of salted water, for about 30 minutes.
Cool and peel them, one at time, leaving the other potatoes in their water.
Pass all the peeled potatoes through a potato ricer over a large bowl.
Season with pepper and nutmeg to taste.
Now add parmigiano reggiano, parsley, butter and egg yolk.
Mix all the ingredients very well, but without working the dough too much.
If it looks like it's too hard, you can add one or two egg whites, to make it softer. | | Step: 2 | Dampen your hands with cooking oil, and start making small cylinders, about 2 inches long and 1 inch diameter
As you make them roll them in flour, dip them in the last egg that has been lightly beaten and roll them in the breadcrumbs being sure they are completely coated or they will break when frying. | | Step: 3 | Arrange the crocchette over some waxed paper with a thin layer of breadcrumbs, and let them cool completely.
Better if you put them in the fridge for at least a couple of hours.
Once cool, deep fry them in vegetable oil until golden brown. |
Time submitted: Saturday, April 28. 2007 at 18:47:40 Contributed By: guido
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