Stuffed crocchetta (potato croquette) 😋❤️
The STRINGY POTATO CROQUETTES are a second course or a rich and super tasty appetizer, cooked in a pan or baked, will delight adults and children. Elongated like meatballs, prepared with a dough based on potatoes, stuffed with MOZZARELLA. A CRUNCHY crust and a soft and YARNY filling! They will disappear in a heartbeat. Classic potato CROQUETTES stuffed with cheese, fried in a pan.
An easy and simple recipe, with many tricks for a perfect success. To make the CROQUETTES I recommend using red-skinned potatoes, perfect for this type of cooking, but if you do not have them at home, the yellow ones will also be fine. For a GLUTEN-FREE version use a gluten free breadcrumbs. For a LACTOSE-FREE version use a lactose-free mozzarella.
Ingredients
1 kg potatoes (preferably red)2 egg yolks100 g Grana Padano (or Parmesan, grated)1 pinch peppersalt to taste1 pinch nutmeg100 g mozzarella 1egg breadcrumbs to taste
Preparation
To prepare the STRINGY POTATO CROQUETTES start by cooking the potatoes: Boil them in boiling water, with the whole peel, for about 30 minutes. They must become soft, piercing them with a fork. When they are ready, turn off the heat and drain them from the water. Crush them, with a potato masher, without peeling them first. As if by magic, the peel will remain in the tool and you will not burn your fingers! Collect the mashed potatoes in a bowl. Combine: egg yolks, grated cheese, a pinch of pepper, nutmeg and salt. Stir and knead well. You have to get a firm and compact mixture. Now form the STRINGY POTATO CROQUETTES: Cut the mozzarella into strips of about 1 cm. Take a little bit of dough and crush it inside the palm of your hand. Place a strip of cheese in the center and close, forming a cylinder. Round the sides well, creating the classic shape of the croquettes. Lay the STRINGY POTATO CROQUETTES on a sheet of parchment paper and when you have finished the dough available, pass them first in the beaten egg together with the leftover egg whites (nothing is thrown away!) and a pinch of salt. Then roll them in breadcrumbs. If you want a super crunchy surface, you can bread the croquettes twice! COOK THE STRINGY POTATO CROQUETTES in a small pan, filled with hot seed oil. Let them brown well and when they are ready, drain them on absorbent paper. Serve the STRINGY POTATO CROQUETTES immediately after, still hot and fragrant. You can also bake them in the oven at 190 degrees C for about 25 minutes or browning. Remember to enrich them with a drizzle of olive oil.
VARIANTS AND SUGGESTIONS:For a classic version of POTATO CROQUETTES do not add the cheese inside. You can also enrich the filling with slices of speck or cooked prosciutto. You can also replace the mozzarella for pizza with provolone or scamorza. You will have to use a cheese with a dry dough, which does not release liquids during cooking. You can also freeze the raw stringy potato croquettes.
The STRINGY POTATO CROQUETTES are a second course or a rich and super tasty appetizer, cooked in a pan or baked, will delight adults and children. Elongated like meatballs, prepared with a dough based on potatoes, stuffed with MOZZARELLA. A CRUNCHY crust and a soft and YARNY filling! They will disappear in a heartbeat. Classic potato CROQUETTES stuffed with cheese, fried in a pan.
An easy and simple recipe, with many tricks for a perfect success. To make the CROQUETTES I recommend using red-skinned potatoes, perfect for this type of cooking, but if you do not have them at home, the yellow ones will also be fine. For a GLUTEN-FREE version use a gluten free breadcrumbs. For a LACTOSE-FREE version use a lactose-free mozzarella.
Ingredients
1 kg potatoes (preferably red)
2 egg yolks
100 g Grana Padano (or Parmesan, grated)
1 pinch pepper
salt to taste
1 pinch nutmeg
100 g mozzarella
1egg
breadcrumbs to taste
Preparation
To prepare the STRINGY POTATO CROQUETTES start by cooking the potatoes: Boil them in boiling water, with the whole peel, for about 30 minutes. They must become soft, piercing them with a fork. When they are ready, turn off the heat and drain them from the water. Crush them, with a potato masher, without peeling them first. As if by magic, the peel will remain in the tool and you will not burn your fingers! Collect the mashed potatoes in a bowl. Combine: egg yolks, grated cheese, a pinch of pepper, nutmeg and salt. Stir and knead well. You have to get a firm and compact mixture. Now form the STRINGY POTATO CROQUETTES: Cut the mozzarella into strips of about 1 cm. Take a little bit of dough and crush it inside the palm of your hand. Place a strip of cheese in the center and close, forming a cylinder. Round the sides well, creating the classic shape of the croquettes. Lay the STRINGY POTATO CROQUETTES on a sheet of parchment paper and when you have finished the dough available, pass them first in the beaten egg together with the leftover egg whites (nothing is thrown away!) and a pinch of salt. Then roll them in breadcrumbs. If you want a super crunchy surface, you can bread the croquettes twice! COOK THE STRINGY POTATO CROQUETTES in a small pan, filled with hot seed oil. Let them brown well and when they are ready, drain them on absorbent paper. Serve the STRINGY POTATO CROQUETTES immediately after, still hot and fragrant. You can also bake them in the oven at 190 degrees C for about 25 minutes or browning. Remember to enrich them with a drizzle of olive oil.
VARIANTS AND SUGGESTIONS:
For a classic version of POTATO CROQUETTES do not add the cheese inside. You can also enrich the filling with slices of speck or cooked prosciutto. You can also replace the mozzarella for pizza with provolone or scamorza. You will have to use a cheese with a dry dough, which does not release liquids during cooking. You can also freeze the raw stringy potato croquettes.
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