Fall has come and with it the desire to eat something warm, starting from appetizers.
In Italy there are a lot of types of appetizers: cold and warm. Today I’m going to show you potato croquettes recipe.
Potato croquettes are always been the typical hot appetizers at restaurants and ”pizzeria”. Moreover they are cooked for Italian parties at home, as they are simple to make and all people like them.
Last but not least potato croquettes are also considered “ street food” because they are sold in every bakery. Despite this, the origin of the croquettes isn’t Italian! Croquettes were born in France in 1800, indeed, they were served at the nobles’ banquettes. Only later, when French cuisine influenced Italian cuisine, croquettes became a typical Italian dish, particularly in the south.
PREP TIME: 5 minutes
COOK TIME: 30 minutes
TOT TIME: 35 minutes
SERVES: 2 people
3 medium potato (Yukon gold type)
3 tbs of grated parmesan
Salt to taste
1 cup breadcrumbs
Sunflower oil to taste
- Boil potatoes with peel; when they became soft (check with a fork), remove from the heat and let cool them.
- Peel potatoes and smash them with a fork in a bowl, add 1 beaten egg ,3 tbs of grated parmesan and a sprinkle of salt and mix.
- Make a cylindrical shape with the potatoes and dip them in breadcrumbs.
- Put sunflower oil in a frying pan and let it heat, then add croquettes. When they became golden and crispy, take with a strainer and put them on a paper towel. Serve still hot but not too much with a sprinkle of salt.