Potato Panzarotti

Name: Potato Panzarotti
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

9 ingredients

4 steps

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

Directions

1

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.
2

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.
3

Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
4

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.

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