Recipe - Potato croquettes
Recipe - Potato croquettes
Potato croquettes (or crocchè) are a typical dish of Southern Italy, now important members of the "finger food" category.
Arancinotto is a mold designed for the production of Sicilian Arancini\e, but over the years has proved very useful for other purposes, including precisely for the production of meatballs, timbales and potato croquettes.
Thanks to the collaboration of several of our customers, and in particular of Gaetano Florio (whom we thank), we show you how to prepare the perfect dough to make potato croquettes at home, by hand or with the help of the Arancinotto molds.
Croquettes
Easy
50-100 grams
Potatoes
Ingredients
For the Purea
- 1 kg of potatoes;
- 150 grams of Parmigiano;
- 2 Yolks;
- 3 eggs;
- Flour 00;
- Breadcrumbs;
- 1 pinch of nutmeg;
- Salt and pepper as much as necessary;
- Oil.
For the filling:
- Ham or speck
- 100 gr of Mozzarella (optional);
The filling is optional and we will cover the subject in a separate recipe in the future.
Preparation
Prepare the puree
- Boil the potatoes for 30 minutes starting from the boil;
- Drain, leave indiquid and peel;
- Pour the potatoes into a large bowl;
- Add the grated Parmesan, nutmeg, 2 egg yolks, salt and pepper;
- Mix to incorporate all the ingredients perfectly.
Shape the croquette
Use the arancinotto as if it were an arancino\a. Here is a quick guide on using the Arancinotto (or do it by hand if you prefer).
1 - Fill the base of the Arancinotto with puree and use a spoon to pack it down firmly.
2 - Put the lid on the base and insert the plunger as far as it will go.
3 - Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.
4 - Cover the top with a thin layer of puree and press it down using the other end of the plunger.
5 - Take the cover back off of the Arancinotto and gently remove your crocchetta.
Frying
The finish
- Let the freshly prepared croquettes rest in the refrigerator for 30 minutes;
- Break 3 eggs into a deep dish and beat them with a fork;
- Pass the croquettes in the flour, in the eggs and finally in the breadcrumbs;
- Allow to rest in the refrigerator for 30 minutes.
Fry
- Heat plenty of peanut oil in a pan;
- When it is 180 °, fry the croquettes, a few at a time;
- As they are cooked, drain them on a sheet of kitchen paper and salt them.
- Serve hot.
Enjoy your meal!
Advice # 1
The shape of the croquettes is generally more elongated than the oval arancini, so we recommend oval molds, variant "for supplì".
Advice # 2
The ideal weight ranges from 40 to 120 grams. Remember that the weights refer to the weight of the arancino that comes out from the relative Arancinotto mold. If you choose a 100 grams oval arancinotto, a large croquette will come out exactly as much as a 100 grams arancino, but because of the specific weight of the puree, it will weigh much less than 100 grams.
What do you think of the recipe? Send us the photos!
- Arancinotto Staff
