Those of you who are regular readers probably remember that Jason and I usually spend Christmas up north with Jason’s family. Now that we live in Georgia we started spending Christmas down here, but I have very fond memories of spending holiday there! His family is Italian on both sides and they have introduced me to a plethora of foods that I had never tried before.
Along with the seafood spread that they serve for Christmas Eve dinner, Jason’s uncle and aunt bring delicious Italian goodies from Brooklyn including proscuitto bread, rice balls, and potato croquettes. The croquettes are essentially little logs of mashed potatoes that are breaded and fried. So delicious! So last year we decided to try and recreate the traditional meal and I tried making the croquettes for the first time.
Surprisingly they were pretty easy to make and they were SO good! And now I’m finally getting around to sharing the recipe. 🙂
- For filling
- 3 lbs. russet potatoes (skins on), washed thoroughly
- 4 eggs
- 1 c. grated Parmesan cheese
- 2 T. all-purpose flour
- salt and pepper
- For breading
- 1 c. seasoned breadcrumbs (we like 4C brand)
- 2 eggs
- 1 T. milk
- Steam the potatoes with their skins on until they are tender enough that a knife can very easily pierce each potato.
- Remove the potatoes from the heat and set aside until they are cool enough to handle. Peel the potatoes, roughly mash them and set them aside to cool completely and dry out a little.
- Once the potatoes are cool, put them in the bowl of a mixer and mix them with the 4 eggs, cheese, and flour until the mixture becomes dough like. If your dough is really wet like a batter, add flour 1 T. at a time until it thickens up a little. Salt and pepper to taste and set the dough aside.
- Pour the breadcrumbs in a shallow dish and whisk together the eggs and milk together in another.
- Preheat a deep skillet or saucepan of oil to 375 degrees.
- Take a handful of the potato mixture at a time and form it into a log shape. Dip into the egg mixture first then coat with breadcrumbs. Continue until the potato mixture is gone.
- Fry each croquette in the hot oil until they are brown on both sides. Remove to a paper towel to drain. Enjoy!
You should join us in the holiday tradition by making these this year!
See you tomorrow with another dessert!
-Lauren
Italian Potato Croquettes (Blogmas Day 7) | phatflavor.com
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