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Potato Panzarotti
Potato Panzarotti
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Prep Time:
35 minutes
Cook Time:
19 minutes
Total Time:
54 minutes
Delicious Italian potato croquettes made with potatoes, flour, cheese, and parsley, crispy fried in olive oil.
Ingredients:
  • 2 pounds potatoes, peeled and cubed
  • 2.5 cups bread crumbs, divided
  • 0.75 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:
  • In a large pot, submerge the potatoes in salted water and bring to a boil. Simmer on medium-low heat until tender, approximately 10 minutes. Drain, peel, and mash the potatoes in a bowl.
  • In a bowl, mix together mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper until smooth. Take 2 to 3 tablespoons of the mixture, shape into an oval croquette, and repeat with the rest of the mixture.
  • Place the remaining 1 1/4 cups of bread crumbs on a shallow plate. Coat the croquettes with the bread crumbs.
  • In a large saucepan, heat olive oil until shimmering. Fry croquettes in batches until deeply golden, approximately 2 minutes per side, flipping as necessary. Place on paper towels to drain excess oil.

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