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Potato Balls/Croquettes (crocchette di patate)
- 11 hours ago
- 2 min read
Crispy on the outside, creamy on the inside. These homemade potato croquettes are stuffed with soppressata, and mozzarella for the ultimate comfort food! Perfect as an appetizer, snack, or party dish. Watch step-by-step and try them at home!
POTATO BALLS/CROQUETTES WITH SOPPRESSATA AND MOZZARELLA
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
4 Yukon gold potatoes, scrubbed and cleaned
Salt, to taste
Sopressatta or any meat you like, finely chopped
Parmigiano-Reggiano, to taste
2 eggs, whites for dredging, yolks for mash potatoes
Fresh parsley, finely chopped, to taste
Nutmeg, to taste
Freshly cracked pepper
Chili flakes
Unsalted butter, to taste
Mozzarella, low moisture, cubed, shredded or cut into batons
Bread crumbs or panko, for dredging
Oil, for frying (neutral oil)
Method
Place the potatoes (skin on) in a large pot of water and season with salt. On high heat, boil the potatoes until you can easily pierce a knife through. Drain the potatoes and slightly cool and peel the skins off and rice the potatoes with a potato ricer into a large bowl. Add the sopressatta, 2 egg yolks, nutmeg, parsley, Parmigiano-Reggiano, butter, chili flakes and season with salt and freshly cracked pepper. Mash until super smooth and creamy and place in the fridge for about 20 min to firm up a bit.
2. Get your dredging and breading station ready by placing the breadcrumbs in a shallow bowl or plate and season with salt and freshly cracked pepper. In a shallow bowl add the egg whites with a little bit of water and season with salt and freshly cracked pepper. Give the egg whites a whisk.
3. Once the potatoes have firmed up a bit you can form into logs or balls. Place mash into hand and add cubed mozzarella in the middle if forming balls. Close and fold over mash over mozzarella and shape into balls. Dredge in egg whites and then breadcrumbs, pressing the breadcrumbs into the mash a bit to form a nice ball. If forming logs place a mozzarella baton down the middle and fold over shaping into a log. Dredge and bread and place on a plate. You can double up on the dredge and breading if you like to make extra crispy. Place formed potato balls/logs in the fridge to firm up once again.
4. Fill a deep pot half way with vegetable oil or any neutral oil you like. Heat until the temperature reaches 350 degrees. In small batches, fry until golden brown, about 2-3 minutes or so, or until golden brown and crispy. Remove with slotted spoon on to paper towel-lined plate and season with salt.
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