Italian Cheesy Potato Croquettes

Italian Cheesy Potato Croquettes

Italian Cheesy Potato Croquettes… a rustic delicacy that makes your mouth water just by saying it. In my San Gimignano every Thursday of every week there is a village market where clothes meet pans, cheeses meet fish and croquettes meet porchetta. Not to mention the huge counters of fruit and vegetables! And as tradition would have it, every Thursday is a good habit with my grandmother, ever since I was little, to go to the market to do the shopping for the week. With little money you can buy zero km products that are good for the body and the earth.

On this occasion my small village is populated with people but above all, with perfume. It dominates the streets, the alleys, the darkest corners and all the squares the scent of croquettes. Those so inviting, crispy but soft potato croquettes know how to conquer the hearts of all, or at least mine.

For me, the market is above all a time when I let myself be inebriated by the scents of the most delicious foods, not to mention the sandwich with porchetta… mamma mia I’m so hungry just thinking about it!

In any case, today I wanted to bring you back in a simple article all my childhood and one of my favorite recipes, but especially my mom: she was definitely crazy about Italian Cheesy Potato Croquettes!!!

My Advice

At cooking school I was taught the right ways to cut potatoes according to the different preparations and I realized that a huge part of the potato is discarded only for the final beauty of the dish. So today I thought of an irresistible way to reuse all those good “scraps” of the potato, as an alternative to the delicious but somewhat boring mashed potatoes. Because in the kitchen you don’t throw anything away!

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Italian Cheesy Potato Croquettes

Italian cheesy potato croquettes

Vittoria
To make these delicious potato croquettes, crispy on the outside but stringy on the inside, you will first need to wash and peel your potatoes. Place them in a saucepan and cover with cold water, turn on the heat and bring to a boil. Cook until soft.
Prep Time 10 mins
Cook Time 30 mins
Servings 10 croquettes

Ingredients
 
 

  • 500 g potatoes
  • Salt, pepper and nutmeg
  • 30 g butter, at room temperature
  • 2 yolks
  • 30 g parmesan cheese
  • 10 cubes of scamorza cheese
  • Flour
  • 1 egg
  • Breadcrumbs to taste

Instructions
 

  • To make these delicious potato croquettes, crispy on the outside but stringy on the inside, you will first need to wash and peel your potatoes. Place them in a saucepan and cover with cold water, turn on the heat and bring to a boil. Cook until soft.
  • Once ready, drain your potatoes and mash them with a potato masher. Add salt, pepper, nutmeg and butter. Then add the grated Parmesan cheese and the two egg yolks. Stir and mix everything together.
  • Take about a tablespoon of dough with your hands, insert a cube of scamorza cheese inside and form a cylinder-shaped croquette. Dip it well first in flour, then in a beaten egg and finally in breadcrumbs. Do this until you have finished the dough.
  • In the meantime, fill a small pan with seed oil and bring it to temperature. Remember that if you insert a toothpick it should sizzle. Fry your croquettes for about 5 minutes, or until golden brown on all sides. Remove them with a skimmer and place them on a sheet of paper towels. Salt them again and serve them hot: let yourself be charmed by all their external beauty and internal goodness!

ABBINAMENTO CIBO E VINO

IL SUGGERIMENTO DI PIERLUIGI

vernaccia

Vernaccia di San Gimignano “Crete Nere”
I migliori bianchi di San Gimignano sono uno dei segreti dei vini italiani

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FOOD & WINE PAIRING

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