Recipe - Potato croquettes

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.




50-100 grams



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.


Come preparare il riso

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).


Panatura dell'arancino

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.
Frittura dell'arancino


  • 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!

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