Potato panzarotti are delicious Italian croquettes made with potatoes, flour, bread crumbs, cheese, and parsley and fried in olive oil.
Preparation Time
35 mins
Cooking Time
19 mins
Total Time
54 mins
Calories
614 Calories
Recipe Instructions
Step 1
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.
Step 2
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 to 15 minutes. Drain and transfer potatoes to a bowl; mash until smooth.
Step 3
Combine mashed potatoes, 1 ¼ cups bread crumbs, 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.
Step 4
Pour remaining 1 ¼ cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
Ingredients
4 eggs
salt and ground black pepper to taste
1 cup olive oil for frying
3 ounces grated Parmesan cheese
2 pounds potatoes, peeled and cubed
3 ounces grated pecorino cheese
2 tablespoons chopped fresh flat-leaf parsley, or more to taste
