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Potato Croquettes - Version 2

Panzarotti di Patate



1 1/4 pounds Yukon Gold potatoes

2 ounces grated Pecorino cheese

2 ounces grated Parmigiano Reggiano cheese

2 large eggs

1 tablespoon fresh chopped mint

Salt and pepper to taste

1 cup Panko bread crumbs

Canola oil for frying

Greens, radicchio, and fava beans for serving (Optional).


Cook and peel the potatoes. Mash them while still warm and add the cheeses, eggs, mint, salt and pepper. Mix well.

Spread the bread crumbs in a shallow dish.

Flour your hands and take about 1/3 cup of the potato mixture and form it into a small cylinder shape. Roll the cylinder in the bread crumbs to thoroughly coat it. Set on a plate until all the potato mixture is used.

Pour the oil into a large frying pan to a depth of 1/2 inch. Heat over medium-high heat. Add the cylinders, leaving enough room to be able to turn them so they brown evenly. Adjust the heat, if necessary, to keep the croquettes from getting too dark. As they are done, remove them with a slotted spoon to paper toweling or brown paper to drain.

Serve on a bed of lightly dressed greens and radicchio and sprinkled with browned fava beans.

This recipe is featured on show 1603 - Potatoes!


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