Elevate your appetizer game with these Easy Golden Italian Potato Croquettes!

These crunchy, golden-brown bites are filled with creamy mashed potatoes, tangy Pecorino Romano cheese, and fresh parsley, making them a delightful treat for any occasion.

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Perfect for beginners, this recipe offers a simple way to impress your family and friends with a deliciously crispy and savory snack that’s sure to be a hit at your next gathering.

Ingredients

• 4 medium-sized russet potatoes, peeled and quartered
• 2 large eggs, beaten
• ½ cup plain dried breadcrumbs
• 2 tablespoons all-purpose flour
• ¼ cup finely grated Pecorino Romano cheese
• 1 tablespoon chopped fresh parsley
• Sea salt, to taste
• ¼ cup olive oil, plus extra as needed

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Instructions

Step 1: Cook the Potatoes

• Place the potatoes in a large pot and cover with water.
• Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well.

Step 2: Mash and Mix

• Mash the potatoes in a bowl using a potato masher until smooth.
• Add the beaten eggs, breadcrumbs, flour, Pecorino Romano cheese, parsley, and a pinch of sea salt.
• Mix well with your hands until the mixture is firm and dry.
• If needed, add more breadcrumbs or flour to achieve the right consistency.

Step 3: Shape the Croquettes

• Heat the olive oil in a small frying pan over medium heat.
• Shape tablespoons of the potato mixture into logs about 1½ inches long. When the oil is hot but not smoking, add a few croquettes to the pan.
• Fry, turning occasionally, until golden brown on all sides, about 6 minutes.

Step 4: Drain and Serve

• Transfer the cooked croquettes to a plate lined with paper towels to drain excess oil.
• Continue frying the remaining croquettes in small batches, adding more oil if needed. Serve hot, straight from the pan, or reheat in the oven if preparing ahead.

FAQs

Can I use other types of cheese instead of Pecorino Romano?

Yes, you can substitute Pecorino Romano with Parmesan or another hard cheese if you prefer a milder flavor.

How can I make these croquettes ahead of time?

You can prepare the croquettes in advance and freeze them before frying. Place the shaped croquettes on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Fry from frozen, adding a couple of extra minutes to the cooking time.

Easy Golden Italian Potato Croquettes

These Easy Golden Italian Potato Croquettes are crispy on the outside and tender on the inside, made from a simple mixture of mashed potatoes, Pecorino Romano cheese, and fresh parsley.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

• ▢ 4 medium-sized russet potatoes peeled and quartered
• ▢ 2 large eggs beaten
• ▢ ½ cup plain dried breadcrumbs
• ▢ 2 tbsp all-purpose flour
• ▢ ¼ cup finely grated Pecorino Romano cheese
• ▢ 1 tbsp chopped fresh parsley
• ▢ Sea salt, to taste
• ▢ ¼ cup olive oil plus extra as needed

Instructions

Cook the Potatoes

1. Place the potatoes in a large pot and cover with water.

   Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well.

Mash and Mix

1. Mash the potatoes in a bowl using a potato masher until smooth.

   Add the beaten eggs, breadcrumbs, flour, Pecorino Romano cheese, parsley, and a pinch of sea salt.

   Mix well with your hands until the mixture is firm and dry.

   If needed, add more breadcrumbs or flour to achieve the right consistency.

Shape the Croquettes

1. Heat the olive oil in a small frying pan over medium heat. Shape tablespoons of the potato mixture into logs about 1½ inches long.

   When the oil is hot but not smoking, add a few croquettes to the pan.

   Fry, turning occasionally, until golden brown on all sides, about 6 minutes.

Drain and Serve

1. Transfer the cooked croquettes to a plate lined with paper towels to drain excess oil.

   Continue frying the remaining croquettes in small batches, adding more oil if needed.

   Serve hot, straight from the pan, or reheat in the oven if preparing ahead.

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