Viral Dish! Potato Panzarotti :: So Tasty

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Potato Panzarotti

"These Italian potato croquettes (panzerotti di patate) are delicious and a hit with my whole family. They are a great way to use up leftover mashed potatoes."

Ingredients :

• 2 pounds potatoes, peeled and cubed
• 2 1/2 cups bread crumbs, divided
• 4 eggs
• 3/4 cup all-purpose flour
• 3 ounces grated Parmesan cheese
• 3 ounces grated pecorino cheese
• 2 tablespoons chopped fresh flat-leaf parsley, or more to taste
• salt and ground black pepper to taste
• 1 cup olive oil for frying

Instructions :

Prep : 35M	Cook : 6M	Ready in : 54M

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.
• Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
• Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
• Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.

Notes :

• Peel the hot potatoes by holding them with a fork, then peeling them with a knife.
• Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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