I don't know about you, but I've never seen a potato that I didn't like. In all of its glorious, carb-filled forms, potatoes are absolutely delicious. Potato Croquettes, or Coccoli di Patate, are no exception. Formed into discs, torpedo shapes, or ball shapes, these are made by breading mashed potato and frying it to a perfect golden brown. Coccoli di Patate are traditional to Liguria, however, they are found all over Italy. I can remember eating these as a midnight snack often with my roommate, Kate, in Italy. There's nothing like fried potato after a night out at the bars!
My first batch of croquettes were a little bland, but after getting the technique down I added some garlic, parsley, and parmigiano reggiano, and this made all the difference! Next time I think I will add some prosciutto for a little extra flavor as well. You can also have fun with sauces for the croquettes. They are great dipped in marinara sauce, or you could make a garlic aioli. Any ideas out there for other ways to dress up this recipe?
Potato Croquettes - Coccoli di Patate
Adapted from Italian Regional Cooking by Ada Boni, 1969
Makes about 15 Croquettes
3 medium russet potatoes
3 tablespoons butter
2 cloves garlic, finely minced
1/4 cup parmigiano reggiano
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon dried parsley
Oil for frying
- After washing the potatoes, boil until fork tender, about 40 minutes. Allow the potatoes to cool only slightly and then peel. Using a fork, mash the potatoes in a bowl, ensuring that there are no lumps.
- Add the butter, 1 egg, garlic, parmigiano, salt, pepper, and parsley to the potato. Mix to thoroughly combine.
- Form the potatoes into torpedo shapes about 2 inches long (or if you prefer, you can form them into discs, round balls, or any other shape you feel like!)
- Set up a breading station by whisking the remaining egg in one bowl and pouring breadcrumbs in another bowl. Dip each croquette into the egg, shake off any excess, and then cover in breadcrumbs.
- Heat about 1/2 inch of oil in a pan over medium heat. Once hot, add the croquettes in batches. Cook until golden brown, about 1-2 minutes, and then flip. Repeat on other side. Remove from the oil and place on a paper towel to drain off excess oil. Serve hot.
Ryan's rating of Potato Croquettes - I only got a 3 on the first batch, but the second batch, above, scored a 4. Much better!
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.