Zina's Potato Croquettes
Zina's Potato Croquettes
Ingredients
- 3 potatoes, large, peeled and cut into chunks
- 3 eggs, large
- 1/4 cup continental parsley, chopped
- 1/2 garlic clove, finely crushed
- 1/4 cup Pecorino Romano cheese, grated
- 1/2 tablespoon salt, plus more, as needed
- 1/2 cup olive oil, for frying, or as needed
Instructions
- 1
Place the peeled and chunked potatoes in a large saucepan. Cover them with cold water and add 1/2 tablespoon of salt. Bring the water to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very soft, easily pierced with a fork.
⏱️ 15 min
- 2
Drain the cooked potatoes thoroughly using a colander. Return the drained potatoes to the saucepan and allow any remaining moisture to evaporate for about 5-10 minutes over low heat, stirring occasionally. Mash the potatoes until they are completely smooth with no lumps.
⏱️ 10 min
- 3
Add the finely crushed garlic to the mashed potatoes and mix well.
⏱️ 2 min
- 4
Stir in the chopped continental parsley and grated Pecorino Romano cheese until evenly distributed throughout the potato mixture.
⏱️ 3 min
- 5
Add the 3 large eggs to the potato mixture. Mix thoroughly until the mixture is very smooth and all ingredients are fully incorporated. If the mixture feels too thick, you can add an additional egg, one at a time, until the desired consistency is reached.
⏱️ 5 min
- 6
Heat a generous layer of olive oil (about 1/2 inch deep) in a large frying pan over medium heat. The oil is ready when a small drop of the potato mixture sizzles immediately upon contact.
⏱️ 3 min
- 7
Using a heaped tablespoon, carefully drop portions of the potato mixture into the hot oil. Do not overcrowd the pan. Lower the heat slightly to medium-low and fry the croquettes until they are golden brown on the bottom, about 3-5 minutes. Use a fork or spatula to gently lift one croquette to check for browning.
⏱️ 5 min
- 8
Flip the croquettes and cook the other side until golden brown, another 3-5 minutes. Once cooked, remove the croquettes from the pan and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 5 min
- 9
Repeat the frying process with the remaining potato mixture, adding more olive oil to the pan as needed. Serve the croquettes warm as a starter or side dish. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Zina's Potato Croquettes
- 3 potatoes, large, peeled and cut into chunks
- 3 eggs, large
- 1/4 cup continental parsley, chopped
- 1/2 garlic clove, finely crushed
- 1/4 cup Pecorino Romano cheese, grated
- 1/2 tablespoon salt, plus more, as needed
- 1/2 cup olive oil, for frying, or as needed
Instructions
- 1
Place the peeled and chunked potatoes in a large saucepan. Cover them with cold water and add 1/2 tablespoon of salt. Bring the water to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very soft, easily pierced with a fork.
⏱️ 15 min - 2
Drain the cooked potatoes thoroughly using a colander. Return the drained potatoes to the saucepan and allow any remaining moisture to evaporate for about 5-10 minutes over low heat, stirring occasionally. Mash the potatoes until they are completely smooth with no lumps.
⏱️ 10 min - 3
Add the finely crushed garlic to the mashed potatoes and mix well.
⏱️ 2 min - 4
Stir in the chopped continental parsley and grated Pecorino Romano cheese until evenly distributed throughout the potato mixture.
⏱️ 3 min - 5
Add the 3 large eggs to the potato mixture. Mix thoroughly until the mixture is very smooth and all ingredients are fully incorporated. If the mixture feels too thick, you can add an additional egg, one at a time, until the desired consistency is reached.
⏱️ 5 min - 6
Heat a generous layer of olive oil (about 1/2 inch deep) in a large frying pan over medium heat. The oil is ready when a small drop of the potato mixture sizzles immediately upon contact.
⏱️ 3 min - 7
Using a heaped tablespoon, carefully drop portions of the potato mixture into the hot oil. Do not overcrowd the pan. Lower the heat slightly to medium-low and fry the croquettes until they are golden brown on the bottom, about 3-5 minutes. Use a fork or spatula to gently lift one croquette to check for browning.
⏱️ 5 min - 8
Flip the croquettes and cook the other side until golden brown, another 3-5 minutes. Once cooked, remove the croquettes from the pan and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 5 min - 9
Repeat the frying process with the remaining potato mixture, adding more olive oil to the pan as needed. Serve the croquettes warm as a starter or side dish. Enjoy!
⏱️ 5 min