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Potato croquettes

Hey,

all the family is collaborating to move handyandtasty up in class. Today my aunt is preparing le crocchette di patate. It is a handy and tasty appetizer, that can be prepared ahead the day before a dinner with friends. The Rotzo potatoes, a high starch potato, are used for this recipe. The content of starch determines the use of a potato. The accompaniment of today is Battiato with "centro di gravita' permenante", for cooking while dancing.

 Recipe for about 16 crocchette: boil 450 gr of potatoes, peel and smash them. Mix with 1 egg yolk, parmesan, salt, pepper, and parsley (take a look). 

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Stuff the potato dough with ham and scamorza. Roll the crocchette first in the egg white and then in bread crumbs (take a look). 

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Ready! Now you can keep them in the fridge for 12-18 hours. Deep fry in hot oil.

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Buon appetito!

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