The photos below are Italian croquettes I have learned from Sicilian people.
Ingredients of Italian Croquettes for serves 3 to 4:
- 4 large potatoes
- A pinch of salt
- 2 slices of soft cheese
- Handful of parsley leaves – finely chopped
- 4 finely chopped garlic cloves – fried with olive oil in low heat
- 1 egg york
- 50g of flour
- 1 beaten egg
- 100g of bread crumbs
- Some frying oil for shallow or deep fry
- A little oil to shape the soft croquette mixture
1. Boil potatoes in a large pan with water for about 30 to 40 minutes until it becomes tender.
2. Mash the potatoes once it is drained and peeled the rind, add salt, cheese, garlic cloves with fried olive oil and mix well.
3. Once the mashed potatoes are cooled down a little, add an egg york and parsley and mix well.
4. Shape the mixture into preferred form by rubbing oil in your hands to prevent getting in sticky mixture trouble.
5. Dust the raw croquettes with flour thinly, put in beaten egg bowl and cover with bread crumbs.
6. Once the bread crumbs around the raw croquettes get moisturised, start frying in a shallow frying pan or deep frying pan at around 160°c for a couple of minutes.
7. Serve with salad or whatever you like.
Please be aware that this contains a lot of fat from the oil. I often get eruptions on my face if I eat more than 3 at once. It is easy as you do not need to make sure that it is cooked into inside, as all the ingredients of the raw croquettes are already cooked or OK to be eaten in raw.
However, the taste is very nice Italian and it is worth trying as another repartoire of your croquettte recipe for a change.
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