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Recipe for :

Crocchette di Patate - Potato Croquettes

Diane SeedThis recipe for Potato Croquettes comes from Diane Seed. Diane has lived in Rome for thirty years, and she has built up an international reputation for her unrivaled knowledge of Italian regional cuisine and wines. She runs her own cooking school with courses throughout the year in Rome, Campania (on the Amalfi coast) and Puglia (on the 'heel' of Italy).

Diane is the author of many cook books. Her first book, Top one Hundred Pasta Sauces, has sold well over a million copies and been translated into twelve languages. She now writes for various magazines, as well as traveling the world giving lectures, lessons and demonstrations, spreading the knowledge she has acquired over the years from farms, palazzi, markets, restaurants and family friends.

She is also the Italian food consultant for Marks and Spencer in the UK and now spends considerable time helping chefs and suppliers enlarge their repertoire with authentic regional dishes.

If you would like to learn more about Diane's cooking holidays <click here>

"These crisp cylinders of fried mashed potato belong to the cucina provera tradition. Today they are served as delicious antpasto. The secret of success with this recipe is to work as quickly as possible, mixing in the ingredients while the potato is still hot. This is one occasion where a food processor is not suitable, because it makes the mixture too glutinous. You may like to add diced ham or salami to the potato mixture".

Ingredients for Potato Croquettes

600 gm paptoes (such as Desirèe)
50 gm (2/3 cup) grated parmesan
35 gm butter
1 whole egg
1 egg yolk
Finely chopped parsley, to taste
Olive oil, for deep-frying

1 egg white
1 whole egg, beaten
Plain flour
Dry breadcrumbs

How to make Potato Croquettes

  • Cook the unpeeld potatoes in a saucepan of boiling water until very tender.
  • Drain and peel as soon as they are cool enough to handle.
  • Mash with a potato masher and, using a wooden spoon, gradually beat in parmesan, butter, egg, yolk and parsley. Season to taste.
  • Shape the mixture into the shape of your choice.
  • For the coating, whisk egg white until foaming and stir into beaten egg.
  • Roll the croquettes in the flour to coat lightly, dip in the egg mixture and then coat well with breadcrumbs.
  • Heat the oil in a saucepan or deep-fryer to 180ºC.
  • Deep-fry croquettes until golden, drain on absorbent paper. Serve immediately.

Serves 6

Diane Seed