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.
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
- 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
- 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
- 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
- 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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