Potato Parmesan Croquettes


2 lbs baking potatoes
2 eggs
1/4 cup freshly grated Parmesan cheese
1/8 tsp nutmeg
4 tbs fresh parsley, chopped
kosher salt and black pepper to taste
oil for deep frying
1 cup seasoned bread crumbs, for breading
3 eggs, beaten
dried Italian bread crumbs
Rosemary sprigs for garnish

These croquettes are crispy on the outside and creamy on the inside.

  • Place the potatoes, skin in a steamer basket over boiling water.
  • Steam until tender, about 15-20 minutes.
  • Allow the potatoes to cool, remove skins and cut into chunks.
  • Using a food mill or potato ricer, reduce the potatoes to a smooth consistency.
  • Add the eggs, Parmesan, nutmeg, parsley, salt and pepper and mix well and form into a large round ball.
  • The mixture should be quite dry. If it is too wet add additional Parmesan until a dry, tight mixture is formed.
  • To form the croquet’s take golf ball sized pieces from the large ball and form into oval croquettes.
  • Using two separate bowls add the beaten eggs and the bread crumbs.
  • Dip the croquet’s first in the egg mixture and then into the bread crumbs, covering them completely.
  • Place on a platter, cover and refrigerate for several hours before frying. They should be quite dry.
  • In a deep sauce pan or deep fryer fill 1/3 full with oil and heat to 350 degrees.
  • Fry the croquettes in batches for about 5 minutes or until golden and crispy.
  • Serve hot.




30 min


30 min


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