Ingredients with Measurements:
- 500g potatoes, peeled and boiled
- 200g provola siciliana cheese, diced
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Potato masher or fork for mashing potatoes
Step-by-step instructions:
1. In a large bowl, mash the boiled potatoes until smooth.
2. Add the diced provola siciliana cheese, breadcrumbs, grated parmesan cheese, beaten eggs, chopped parsley, salt, and pepper to the mashed potatoes. Mix well.
3. Form the mixture into small balls or croquette shapes.
4. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
5. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch.
6. Remove the croquettes from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot and enjoy!
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 croquettes
Nutritional information:
- Calories: 150 per croquette
- Fat: 9g
- Carbohydrates: 12g
- Protein: 5g
Substitutions for ingredients:
- Any type of melting cheese can be used instead of provola siciliana cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of fresh herbs can be used instead of parsley.
Variations:
- Add chopped cooked ham or bacon to the mixture for a meatier version.
- Add chopped sun-dried tomatoes or olives for a Mediterranean twist.
Tips and tricks:
- Make sure the mashed potatoes are completely smooth to avoid lumps in the croquettes.
- Use a cookie scoop to form evenly sized croquettes.
- Chill the croquettes in the fridge for 30 minutes before frying to help them hold their shape.
Storage instructions:
- Store leftover croquettes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the croquettes in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the croquettes on a platter with a side of marinara sauce for dipping.
Garnishes:
- Garnish with chopped fresh parsley or grated parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Grilled zucchini with balsamic glaze
Troubleshooting advice:
- If the croquettes are falling apart during frying, add more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure the oil is hot enough before frying to avoid soggy croquettes.
Food history:
- Croquettes are a popular snack in many countries, including Spain, France, and Italy.
Flavor profiles:
- Creamy mashed potatoes and melty provola siciliana cheese make these croquettes rich and savory.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Italian