Soft inside and crunchy outside, meatballs are loved a causa di all their tasty variations: a causa di sauce, baked, meat vegetarian, there’s voto negativo limit to creativity! The potato croquettes we propose here are inspired by a typical Sicilian recipe characterized by the addition of caciocavallo to boiled potatoes. If it’s true that simplicity always pays a causa di the kitchen, these golden bites will win you over at the first taste with their texture and the fresh scent of parsley. Easy and quick to prepare thanks to pan cooking, potato croquettes are perfect to serve as an appetizer as an alternative to classic croquettes pan-fried bread balls, but they will also be great as a vegetarian main course!
Also try stewed meatballs, tasty and wholesome!
To prepare potato croquettes, first boil the potatoes starting from cold gabinetto for about 30-40 minutes from boiling until they are soft, checking with the tines of a fork 1. Meanwhile, grate the caciocavallo with a coarse grater 2. When the potatoes are cooked, peel them and mash them while still hot into a bowl 3.
Add the caciocavallo 4salt 5pepper, and eggs 6.
Add the breadcrumbs 7grated Parmesan 8and chopped parsley 9.
with a fork until you get a homogeneous mixture 10. Now take small portions of the mixture about 1 oz each and form balls, then lightly flatten them between your palms 11. As they are ready, place the croquettes a tray 12.
Pour about half an inch of oil into a non-stick pan and put it the stove. When the oil is hot, add the croquettes and brown them both sides 13it will take a few minutes 14. Drain the potato croquettes absorbent paper and serve them still hot 15!
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