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italian potato croquettes recipe

Italian Potato Croquettes (Crocchè di Patate)

These Italian potato croquettes are crispy on the outside and creamy inside — just like Nonna made. Light, golden, and filled with mozzarella or ham, they make the perfect antipasto or side dish for any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 6 people
Course: Appetizer, Side Dish
Cuisine: Italian (Southern Italian / Neapolitan)
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Potato Base:
  • 1 kg 2.2 lb mealy potatoes (like Russet or Yukon Gold)
  • 2 whole eggs or 3 egg yolks
  • 100 g 1 cup grated Parmesan or Parmesan–Pecorino Romano blend
  • 1 tbsp chopped parsley optional
  • 1 pinch nutmeg
  • Salt and black pepper to taste
For the Filling (choose one or mix):
  • Low-moisture mozzarella diced
  • Optional: ham fontina, salami, or anchovies (small bits)
For the Breading:
  • ½ cup all-purpose flour
  • 2 beaten eggs
  • 1 cup fine dry breadcrumbs
For Frying:
  • Neutral oil like sunflower or peanut oil, enough for deep frying
  • Optional: a splash of olive oil for aroma when shallow frying

Method
 

Step 1 – Cook the Potatoes
  1. Steam or boil the potatoes in their skins for 30–40 minutes, until a knife slides in easily. Steaming helps keep them dry and fluffy.
Step 2 – Rice and Mix
  1. Peel while warm and pass through a potato ricer. In a bowl, mix the riced potatoes with eggs (or yolks), grated cheese, nutmeg, parsley, salt, and pepper. If the mixture feels too soft, add a little more cheese or a spoonful of flour.
Step 3 – Shape and Fill
  1. With slightly wet hands, take portions of the potato mixture and shape into small logs or rounds. Tuck a small piece of mozzarella (and optional ham or salami) in the center, sealing well.
Step 4 – Bread and Chill
  1. Roll each croquette in flour, then dip in beaten egg, and coat with breadcrumbs. Lay them on a baking sheet and chill in the fridge for about 1 hour — this helps them hold shape while frying.
Step 5 – Fry
  1. Heat neutral oil to 350°F (175°C). Fry in small batches for 3–5 minutes, turning once, until golden brown and crisp. Drain on paper towels.
Step 6 – Serve
  1. Sprinkle with salt while still warm. Serve plain or with a side of aioli, marinara, or just fresh lemon wedges.

Notes

  • Use mealy potatoes and keep them dry — this ensures a fluffy, non-sticky mash.
  • Don’t skip chilling before frying; it prevents bursting.
  • Fry in small batches to keep oil temperature stable.
  • To bake instead of fry: brush croquettes with olive oil and bake at 400°F (200°C) for 20–25 minutes, turning once.
  • Reheat in the oven at 375°F for 8–10 minutes to keep the crust crispy.