Best Potato Panzarotti Recipes

POTATO PANZAROTTI

Potato Panzarotti image

These Italian potato croquettes (panzerotti di patate) are delicious and a hit with my whole family. They are a great way to use up leftover mashed potatoes.

Provided by Maria Teresa Rollo

Categories Side Dish Potato Side Dish Recipes

Time 54m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds potatoes, peeled and cubed
2 ½ cups bread crumbs, divided
4 eggs
¾ cup all-purpose flour
3 ounces grated Parmesan cheese
3 ounces grated pecorino cheese
2 tablespoons chopped fresh flat-leaf parsley, or more to taste
salt and ground black pepper to taste
1 cup olive oil for frying

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.
Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.

Nutrition Facts : Calories 613.8 calories, Carbohydrate 71.6 g, Cholesterol 121.6 mg, Fat 27.7 g, Fiber 5.8 g, Protein 19.9 g, SaturatedFat 6.5 g, Sodium 623.5 mg, Sugar 4.4 g

PANZEROTTI DI RICOTTA E MOZZARELLA

Panzerotti di Ricotta e Mozzarella image

Provided by Food Network

Categories appetizer

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1/4 ounce yeast (2 1/4 teaspoons)
4 cups/950 ml all-purpose flour
1 teaspoon/5g salt
3/4 cups/170 ml white wine
2 tablespoons/28 ml extra-virgin olive oil, plus more for frying
1 pound/450 g ricotta cheese
1 cup grated pecorino cheese
1 large ball mozzarella cheese, diced

Steps:

For the dough: Break up the yeast in 2 cups lukewarm water and let dissolve completely. Pour the flour and salt onto a smooth work surface and create a well in the middle. Pour the water and yeast mixture into the well, a little at a time, and then mix by drawing some of the flour from the inner edge of the well into the water until all the flour has been drawn in. Once the yeast mixture has been incorporated, work in the wine and oil until you can create a ball of dough. Knead by rolling the dough back and forth, stretching it out with one hand and rolling it back with the other until smooth and almost spongy, about 5 minutes. Cover with a damp dishtowel and leave at room temperature 1 hour (the dough will double in size). Now you're ready to roll it out and make the panzerotti.
For the filling: Meanwhile, thoroughly combine the ricotta, pecorino and mozzarella in a mixing bowl.
For assembling: Roll the dough out flat or run through a pasta machine to create 2 long, 3-inch-wide sheets. Lay 1 sheet of dough on a floured work surface and place small dollops of cheese filling 3 inches apart. Lay the second sheet of dough on top and pinch the dough in between the cheeses. Cut out the individual pockets using a knife. Fry in olive oil, and then let cool before serving.