Italian appetizer / Snack / Antipasto
Golden Italian potato croquettes with a creamy, fluffy center, a crisp breadcrumb shell, and a gooey mozzarella heart.
Recipe video
Wash the potatoes and boil them whole, with the skin on, in salted water until fork-tender, about 30–35 minutes.
Drain well, peel while still warm, and mash until completely smooth. Let the mash cool for 10 minutes so it is warm, not hot.
Mix in the Parmigiano Reggiano, eggs, parsley, salt, pepper, and nutmeg. Stir until smooth, firm, and easy to shape.
Flatten a small portion of potato mixture in your hand, place a mozzarella cube in the center, then close and shape it into a short cylinder. Repeat with all the mixture.
Place the shaped croquettes on a tray and chill for 20 minutes so they stay compact during breading and frying.
Prepare three bowls: flour in the first, beaten egg in the second, and breadcrumbs in the third.
Coat each croquette lightly in flour, then egg, then breadcrumbs, pressing gently so the coating adheres evenly.
Heat the oil in a deep pan to about 170–175°C. Fry a few croquettes at a time so the oil temperature stays steady.
Cook each batch for 2–3 minutes, turning gently, until deeply golden and crisp on all sides.
Lift out with a slotted spoon, drain on paper towels, and serve hot while the center is soft and melted.
