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

Previous Next

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