Potato Panzarotti recipe

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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

Nutrition Info

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
servingSize: -
sodium: 623.5 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.

  4. 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.

Recipe Yield

6 servings

Recipe Note

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.

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