Crocchettone recipe by of 26-06-2019
The croquette is an appetizer that is occasionally found in the pizzerias of my city. It is essentially the maxi version of a common potato crocchè, then a potato-based dough that is breaded and fried, which after cooking is cut in half, as if it were a sandwich, and stuffed! In 2 words? A pleasure! The filling can of course vary, to start with I opted for a classic ham and mozzarella but you can go vegetarian, for example with mushrooms and smoked cheese, vegan with a mix of aubergines and peppers, or go down really heavy opting for sausages and friarielli ... the choice is yours!
How to make the croquette
First wash the potatoes under running water, put them in a pot, cover with plenty of cold water and bring to a boil.
After 20-30 minutes from boiling the potatoes should be cooked (do the test by piercing a potato with a fork: if it slips off easily, the potato is cooked).
Drain the potatoes and put them in a bowl full of cold water, then peel them.
Mash them with a potato masher, then add egg, Parmesan cheese, at least 1 generous teaspoon of salt and pepper and mix.
Divide the dough in half, then form the 2 giant croquettes, shaping them with wet hands.
Pass them first in the flour, then in the lightly beaten egg, finally in the breadcrumbs.
Fry in already hot seed oil, turning them to brown evenly, then drain on absorbent paper.
Let them cool slightly, then cut them in half and stuff them.
Your croquette is ready, serve immediately.
The potato croquettes they are a great classic of the kitchen. You can do almost anything with potatoes. Boiled potatoes, parmesan and eggs, a simple preparation and a spectacular result! It will be said that fried food is good by definition, but the potato croquettes are really tasty, and everyone likes them, young and old. So? Let the oil start to heat up!
Here is the recipe for potato croquettes for you!
If you have any leftover potatoes, we also recommend another very good recipe: try our gateau!
These potato croquettes are very good, the only danger is that they disappear immediately!
And if you love this kind of fried food, here are other recipes for simple and tasty croquettes:
Meatballs With Lemon In A Pan: To make these meatballs pay attention to the balance of flavors, the sour lemon must not cover the delicate flavor and.
The recipe for meatballs in a pan is really easy and quick, above all it can be declined in different variations, depending on your tastes or the ingredients available. To make these meatballs pay attention to the balance of flavors, the sour lemon must not cover the delicate flavor and. A light and very fresh dish, which exploits the qualities of citrus fruits. Pass the meatballs in beaten eggs and breadcrumbs, in which you have grated the zest of a lemon: Ingredients for 4 people:
Source: blog.giallozafferano.it | Visit their website here.
Once this is done, place the meatballs in the lemon leaves on the grill that you will put on the burning embers. Let the meat cook for about ten, then add the lemon zest. Pass the meatballs in beaten eggs and breadcrumbs, in which you have grated the zest of a lemon:
To make these meatballs pay attention to the balance of flavors, the sour lemon must not cover the delicate flavor and. When you see that the meatballs are well cooked, remove the leaves and serve. Tasty and suitable for any occasion:
Source: www.ricettedisardegna.it | Visit their website here.
Pan-fried and grilled chicken breast, marinated in lemon. (dose for about 22 meatballs). Cover the pan with the lid and cook for 5 minutes.
To prepare the baked potato croquettes, we start by putting the well washed and unpeeled potatoes in a pot full of salted water and place it on the stove over high heat after about half an hour, to see if they have reached a degree of optimal cooking, we take a toothpick and dip it in one of the potatoes, if it enters easily & agrave & agrave & agrave; time to turn off the heat and drain the water.
Let the potatoes cool for a few minutes, then peel them and purée them with a potato masher. finally we transfer the mixture into a large bowl and wait for it to cool completely.
Break up the soft butter in the bowl with the potatoes, add the grated Parmesan cheese, grated pecorino, a pinch of nutmeg, salt and pepper.
We beat the whole eggs and add them to the potato mixture, we also add the well washed and finely chopped parsley.
Cut the smoked provola and cooked ham into small cubes, arrange the breadcrumbs on a plate, put the egg whites in a bowl and beat them with a fork.
With a spoon take a little potato dough, flatten it slightly and place a piece of provolone and one of cooked ham in the center, then roll it up with wet hands giving the shape of a croquette and trying to cover the filling well.
We quickly pass the croquette in the egg white and immediately after in the breadcrumbs. Repeat the same process with the rest of the dough.
We line a baking dish with parchment paper, spread a tablespoon of oil on the bottom and place the potato croquettes sufficiently spaced. Let's sprinkle them with the rest of the oil.
Meatballs with corn flakes breading and chestnut honey and beer sauce
The recipe of meatballs with corn flakes breading and chestnut honey and beer sauce conquers everyone immediately because it is a second dish fanciful and original. Delicious cooked meatballs baked, accompanied by a sauce with an intriguing flavor, particularly suitable for one dinner with friends.
- FOR MEATBALLS
- 250 g of ground beef
- 2 tablespoons of grated Parmesan cheese
- 1 egg
- chopped parsley
- FOR BREADING
- 50 g of corn flakes
- FOR THE SAUCE
- 2 glasses of amber beer
- 1 glass of chestnut honey
- 20 gr of butter
- 2 shallots
The meatballs with corn flakes breading and chestnut honey and beer sauce they are an original and delicious dish. The recipe to prepare them is really easy, and cooking them in the oven makes them light and even simpler. They are perfect like second dish for dinner with friends but also as a delicious accompaniment toaperitif.
The use of corn flakes makes the outside of the meatballs particularly crunchy, in a very pleasant contrast with the soft inside. The sauce with which to serve them is a real delight, the chestnut honey, with an intense and slightly bitter taste, goes perfectly with the strong flavor of red meat: the mix with a amber beer, with a fruity aroma, makes this honey the perfect ingredient.
The meatballs in general they are a much loved dish that in the infinite versions manages to satisfy everyone, even the most difficult tastes. The classic fried meatballs of the tradition do not need any presentation, while for those who do not want to fry, for example, the meatballs with sauce are ideal.
Those who love fish will like the tuna meatballs while vegetarians, and not only, will appreciate the quinoa and eggplant meatballs.
Boil the potatoes for 30 minutes in boiling water, and as soon as they cool, peel them and mash them with the potato masher.
Pour the potatoes into a bowl and add the diced ham, shelled egg, salt, pepper and cheese. Mix everything together.
With slightly damp hands, shape the croquettes.
Dip the potato croquettes in breadcrumbs and arrange them in a baking tray lined with parchment paper.
Pour a little oil on the croquettes and bake at 200 degrees for 20/30 minutes.
If necessary, turn the croquettes.
See you tomorrow with a new recipe
Many other recipes can be found on the facebook page "Gluten free ... 100% Goodness"
Baked Potatoes Croquette
To prepare the potato croquettes with a stringy heart of mozzarella and ham, start boiling the potatoes with all the skin in salted water. Drain and peel them 1. Let them cool. The ideal would be to prepare them the night before, so that much of the moisture evaporates during the night. Mash them with a potato masher or with the tines of a fork, collecting them in a large bowl 2. Beat the eggs and add them to the puree 3.
Now add the grated cheese 4, salt, ground pepper and grated nutmeg 5. Mix everything until the mixture is compact and smooth 6.
Now prepare the filling. Carefully drain the mozzarella to make it lose the excess whey, then cut it into sticks 7, to obtain 16. Cut each slice of ham in half lengthwise and place a stick of mozzarella in each 8, finally roll each portion on itself to obtain ham cylinders 9.
Take a small portion of potatoes, mash them gently so as to create a hollow in the center and place yourself a cylinder of ham and mozzarella 10. With the help of the palm of your hand, close the dough in order to create the croquette: you will have to obtain 16, 7 cm long and 3 cm 11 wide. Take two bowls, beat the egg in one and place the breadcrumbs in the other. Pass each croquette first in the egg and immediately after in the breadcrumbs 12.
Arrange all the breaded croquettes on a handy tray 13. Now heat the oil and, with a cooking thermometer, check that it does not exceed 180 ° in temperature. When it has reached the right temperature, dip a few croquettes at a time and cook for 3 minutes: they must be beautifully golden 14. As you cook them, place them on a sheet of absorbent paper 15. Your potato croquettes with a stringy heart of mozzarella and ham are ready. Enjoy them still hot!
Ingredients for 4 croquettes:
- 1.50 kg of yellow-fleshed potatoes
- 2 eggs in the dough + 2 for the breading
- 4 sausages
- 150 gr. bacon
- 40 gr. of grated Parmesan cheese
- rice flour to taste
- gluten-free breadcrumbs to taste
- parsley to taste
- seed oil to taste for frying
- olive oil to taste to cook the bacon
- white wine to taste
- onion to taste
- Salt to taste.
- pepper as needed.
THE KITCHEN PAPPE
I really love using the "leftovers", or looking at what's in the pantry and using it by putting it together, but as far as I understand you too
I make mashed potatoes in industrial quantities because if they want an encore and there is no such thing, I'm sorry, and I regularly advance it
- some leftover mashed potatoes, I had a bowl full
- crumbled crackers
- extra virgin olive oil
shape some fairly large croquettes with your hands and roll them into crackers
* I often recommend this breading to those like me who are sensitive to the taste of dry bread that may have remained in a bag for a few days and has that aftertaste of. I don't know..muffetta. :)
It is not necessary to add a lot of oil, I like the extra virgin, if it is too intense use your favorite
in 5 minutes they will be golden and crunchy
put them gently on a plate
they are really good and tasty as a side dish!
What beautiful croquettes!
Great idea for disposing of leftovers. There is always a need!
The Nintendo DS is a lot of fun! I always wondered what those games with the cook were like.
what a delight these super croquettes !! beautiful nintendo ds.
I'm also a victim of the nintendo ds)
Thanks Carolina. The important thing is to exchange opinions also on purchases, right P?
Thanks Sara, 6 always present and very kind.
Nintendo victim too.
hello come to me there is a prize for you and thank you for the recipe for puree's meatballs
What a nice use of leftover puree! we are also amazed by the use of ckreker.davvero a nice thought !!
What a good hubby, a gift certainly useful for a sweetheart ..
Dear. Thank you so much for the award. Thanks!!
MANU AND SILVIA:
thanks small. you see that the little men at the bottom are good for something)
these croquettes are delicious even in my house the puree always advances. ganza eh the guide in the kitchen, I was expecting a sequel to tell the truth, but for now nothing. there is also the game jamie the cook that is broadcast on the red shrimp, I still don't have it so I can't tell you what recipes there are.
Hello Ale! But what a cool nintendo Ds! You know that I too have often thought about it. Especially impressed by the advertising of the cooking guide! EEHEHEH! Good croquettes!
the croquettes are delicious! I like the idea of the crackers !! beautiful red nintendo ds. I have it gray. :-)
mamma mia Ale I like your blog too much and my alfredo will like these croquettes so much, I'll make them very soon, however. i want nintendo too. kisses imma
Great recycling, good croquettes!
Have a good week, a hug
Mmmmmm I really like croquettes :-))))
The croquettes must be delicious and the nintendo ds is a really nice gift! I can't tell you about the cards because I don't have the Nintendo, I just have the Wii! Baciotti :)
Thanks for the tip of Jamie's game, I'll try to see. In fact, I was hoping for more uffy kitchen releases too
I only took it for the guide in the kitchen, but I tell you, I hope they do something better, with themes, such as pastry, ethnic food !!
Thanks. You gray and me red! They are also trendy colors this year!
DESSERTS A GOGÒ:
it really is YOUR blog that I like too much Imma !! It is now one of those I visit the most !!
What a dear pleasure. A big hug to you too. Have a good week!
Oops, I only saw your comment now :)
I was scribbling the answers.
Thanks beautiful. we too were undecided for the Wii, chiisà, later :)
Hello. thanks for the compliments for the post on ireland, did you really live in cork ?? Fortunella.
I've seen you like bentos, ditto. ^ _ ^
thank you very much for the visit and for the compliments I was very pleased.
your blog is just beautiful.
See you soon!
SUSINA STREGA DEL TEA:
I also wanted to go to university, but considering another 4 years there I preferred to return to Italy.
And your article was really well written and made me remember so many good things.
Imagine Chiara, I don't happen very often to see something that I really like, believe me. I'll give you the compliments again.
Dearest Ale, I apologize for not having noticed the good jelly award that you so kindly awarded me! Unfortunately I can't keep up with the updates of all the bloggers I admire and follow as I would like, and sometimes I miss a few posts. As in this case! Thank you very much for the award and for the motivation, and I apologize again :)
A big kiss
Well, I love puree croquettes, so with my clafoutis we are even :-P
I am also writing to you from here, telling you that instead it is I who thank you, both for your recipe that "won", which I really liked because I had never seen it explained so well, and for your way of doing it.
For me it was just a pleasure.
A big hug.
Thank you. The clafoutis is one of the recipes I used to make as a "child", as soon as I learned to spignate, I already liked them very much then.
The favorite ingredients of spring 2021
Regardless of the individual recipes, in this 2021 it seems the ingredients that will dominate the Italian table will be the classics, perhaps to be combined in an original way. Space, then, a strawberries (46%), asparagus (45.5%), artichokes (35%), cherries (34%) and sheep and goat cheeses (23%). Among the desserts, after the winter returns the ice cream, (32.8%), followed by the inevitable tiramis & ugrave (22%) and from cheesecake (14%).
Finally, as regards the choice of the restaurant, as soon as it will be possible to return or through delivery, in the first place there are those who offer fish-based men & ugrave (29%), followed those that point to Mediterranean (21%) and regional cuisine (17.9%).
Finally, TheFork asked what their favorite drinks were for spring 2021: lo wins spritzer (24.8%), followed by prosecco (22%) and from classic white wine (13%).