Is there a secret to making homemade Italian Potato Croquettes? One thing is for sure, a batch of these croquettes make one of the best Italian appetizers! You also won’t believe how simple and easy this recipe is to make.
The croquette recipe was inspired by my Nonna Napoletana. I have fond memories as a small child seated in her kitchen and watching her make “le crocchette di patate” as we patiently waited for the warm comfort bites of heaven to be plated.
I have altered my beloved nonna’s recipe a bit, adding zucchini and mortadella. The beauty of croquettes is that you can make them simple or load them up with cheese, cured meats or even fresh herbs.
These crocchette di patate are a crowd pleaser, whether you choose to serve them as part of your appetizer platter or as a side dish. They are nice and crispy on the outside, and the interior is soft and creamy.
They are so versatile that you can eat them hot or cold. In Italy, they are a popular street food. I just think they’re the best comfort food.
Potato Croquettes/ Crocchette di Patate con Zucchine e Mortadella
Recipe: appetizer, lunch, comfort food
Ingredients:
– 2 rustic potatoes
Remark Fresh Markets
– 2 zucchini
– Fresh basil (generous amount)
– 1 egg
– 1/2 C of parmigiano cheese
Galati Cheese Company
– Salt
– Black Pepper
– Mortadella (cubed to add to croquette mixture)
– Mozzarella (shredded or cubed to add to croquette mixture)
Galati Cheese Company
– Flour + water ( egg wash is an option as well…I find this technique makes the croquettes a crispy exterior)
– Bread crumbs (Panko is an option as well)
Instructions:
Combine riced potatoes with shredded zucchini, 1 beaten egg, parmigiano cheese, fresh basil, salt and pepper, cubed mortadella, and shredded mozzarella.
Prepare 2 shallow bowls with flour and water mixture in the first, second, breadcrumbs.
Roll each croquette, one by one in the flour + water mixture. ( I find this technique helps the croquette to be crispy on the outside — an egg wash works just as well.)
Roll each floured croquettes in the breadcrumbs. (As mentioned, panko is also an option.)
In batches of 5 croquettes, “pan fry” in oil. ( You can bake, but these taste sooooo good when fried.)
Once all the croquettes have been “pan fried” place on a paper towel to absorb oil.
Plate and garnish with more basil.
Serve immediately.
Buono Appetito!
Click here to find an IGTV video clip at @r.b.m.cooking
Click here to find more delicious recipes at @r.b.m.cooking
All photos provided by Rosa Basile-Marrello
Great article. These look delicious!
These were fantastic! As always great work!
These potato croquettes look so good!
Looking forward to making them for the family.
I can’t wait to try this amazing crocchette!
Very tasty sweetie.
Ohh wow this looks so tasty! Great recipe idea!! Love it x
Wow how incredible is this?! I so want to try it 🤩
These sound fabulous! Rosa always prepares her food with the freshest ingredients. Another beautiful recipe.
These look absolutely fantastic! Rosa’s recipes never disappoint!
I have never had croquettes like these before and I’m Italian too, lol!
I will definitely try this recipe! I’m sure it will please the entire family!
Thank you Rosa!
Love these! They look amazing