Best Neapolitan Potato Croquettes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO CROQUETTES (LIDIA BASTIANICH)



Potato Croquettes (Lidia Bastianich) image

Make and share this Potato Croquettes (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 1h38m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb potato, preferably Yukon Gold
4 tablespoons unsalted butter
salt
fresh ground white pepper
freshly grated nutmeg
3 large eggs
1/2 cup chopped italian prosciutto
1 tablespoon chopped fresh Italian parsley
2 cups fine dry breadcrumbs (fresh, more if needed)
all-purpose flour
2 cups vegetable oil

Steps:

  • Scrub the potatoes well; do not peel them.
  • Add enough cold water over the potatoes in a medium saucepan to cover them by 3 fingers.
  • Bring the water to a boil over high heat, then lower the heat slightly to a gentle boil.
  • Cook until tender when poked with a wooden skewer or the tip of a paring knife, 20-35 minutes, depending on the size of the potatoes.
  • Drain the potatoes and let them stand until cool enough to handle.
  • Scrape off the skins with a knife and pass the potatoes through a ricer or force them through a coarse sieve back into an empty pot.
  • Stir in the butter; et the pot over medium heat, and stir until the puree is smooth.
  • Remove from heat and season with salt, white pepper, and a touch of nutmeg.
  • Beat one of the eggs and stir it, along with the prosciutto and parsley, into the potato mixture until all the ingredients are evenly distributed; cool to room temperature.
  • Using about 2 tablespoons of the potato mixture for each, form cylindrical croquettes about 2 inches long.
  • Refrigerate the croquettes, uncovered, until firm, about 20 minutes.
  • They can also be covered and refrigerated for up to 1 day before continuing.
  • Whisk the remaining two eggs well in a wide bowl.
  • Spread the breadcrumbs and flour out on separate plates or sheets of waxed paper.
  • Working with a few at a time, dredge the croquettes in flour to coat them lightly and tap off the excess.
  • Dip the floured croquette into the egg, turning well to coat all sides evenly.
  • Let the excess egg drip back into the bowl, then lay the croquettes in the bread crumbs; turn to coat all sides and ends well with the bread crumbs, pressing very gently with your hands until the crumbs adhere well to the croquettes.
  • Heat the vegetable oil in a heavy, medium skillet over medium heat to 350°.
  • When the oil reaches temperature, slip half the croquettes into the oil.
  • Fry carefully, turning them as necessary, until golden on all sides, about 4 minutes.
  • Adjust 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° oven for up to 20-30 minutes.

NEAPOLITAN POTATO CROQUETTES



Neapolitan Potato Croquettes image

Number Of Ingredients 8

2 1/2 pounds all-purpose potatoes, such as Yukon gold
3 large eggs
1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup finely chopped salami (about 2 ounces)
salt and freshly ground black pepper
2 cups plain dry bread crumbs
vegetable oil for frying

Steps:

  • 1 Scrub the potatoes with a brush under cold running water. Place the potatoes in a large saucepan with cold water to cover. Cover the pan and bring the water to a boil. Cook over medium heat until the potatoes are tender when pierced with a fork, about 20 minutes. Drain the potatoes, then let them cool slightly. Peel the potatoes. Put them in a large bowl and mash them with a masher or fork until smooth. 2 Separate the eggs, putting the yolks in a small bowl and setting the whites aside in a shallow dish. Spread the bread crumbs on a sheet of wax paper. 3 Stir the egg yolks, cheese, parsley, and salame into the mashed potatoes. Add salt and pepper to taste. 4 Using about 1/4 cup of the potato mixture, form a sausage shape about 1 inch wide and 21/2 inches long. Repeat with the remaining potatoes. 5 Beat the egg whites with a whisk or a fork until frothy. Dip the potato logs into the whites, then roll them in the crumbs, coating them completely. Place the logs on a wire rack and let dry 15 to 30 minutes. 6 Pour about 1/2 inch of the oil into a large heavy skillet. Heat over medium heat until a bit of the egg white sizzles when dropped in the oil. Carefully place some of the logs in the pan, leaving a little space between them. Fry them, turning occasionally with tongs, until evenly browned, about 10 minutes. Transfer the browned croquettes to paper towels to drain. 7 Serve immediately or keep the croquettes warm in a low oven while frying the remainder. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Related Topics