Recipe Put the whole potatoes in a pot with cold water to cover by about 2 inches. Bring to a simmer and cook until tender, about 20 minutes or so, depending on size. When they’re cool enough to handle, peel and press through a ricer into a
Potato Croquettes
large bowl. (You can also mash the potatoes with a masher, though the texture won’t be as smooth.)
Crocchette di patate Potatoes are a staple in my kitchen year round. Not all potatoes are created equal, though. I love Yukon Golds — they’re medium starchy and very flavorful, so perfect for mashed potatoes or these croquettes. But the classic russet potato is also a good choice here. I like waxier potatoes for salads or roasting— preparations where you need them to retain their shape.
Add the butter to the potatoes while they’re still warm and stir until smooth. Beat 1 egg and add that along with the scallions, ham, cheese and parsley. Season with salt and pepper and stir well. Let cool completely. Using about 2 tablespoons of the potato mixture for each, form cylindrical croquettes about 2 inches long. Refrigerate the croquettes, uncovered, until firm, about 30 minutes. They can also be covered
Yield Makes about 2 dozen
and refrigerated for up to 1 day before continuing with the recipe. Whisk the remaining two eggs well in a wide bowl.
Ingredients 1 pound Yukon Gold potatoes 4 tablespoons unsalted butter, cut into pieces Kosher salt and freshly ground black pepper 3 large eggs 3 scallions, chopped ½ cup chopped good-quality ham ¼ cup grated Grana Padano 2 tablespoons chopped Italian parsley All-purpose flour, for dredging 1 ½ cups fine dry breadcrumbs Vegetable oil, for frying Warmed marinara sauce, for serving
Spread the breadcrumbs and flour out on separate plates. Working with a few at a time, dredge the croquettes in flour to coat them lightly and tap off the excess. Dip the floured croquettes into the egg, turning well to coat all sides evenly. Let excess egg drip back into the bowl, then add the croquettes to the breadcrumbs and coat all over. Rest the finished croquettes on a parchment-lined baking sheet. Heat about 2 inches of vegetable oil in a pot to 365 degrees F. Fry the croquettes in batches, carefully turning them as necessary, until golden on all sides, about 4 minutes. Adjust the heat under the pan as the croquettes cook so they cook evenly. Remove the croquettes with a slotted spoon and drain them on a paper-towel-lined baking sheet. Repeat with the remaining croquettes. Fried croquettes can be kept warm on a baking sheet in a 200 degrees F oven for up to 20 to 30 minutes. Serve warm with marinara sauce on the side for dipping.
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