Delicious picnic, birthday dinner, alternative side dish or simple aperitif with friends: on any occasion, the protagonists are the gluttony! And since potatoes lend themselves to the creation of countless delicacies, today I propose a special recipe: potato croquettes. Usually cooked in boiling oil, I suggest the baked version! Let's find out together!
Video of the Recipe
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Identity Card of the Recipe
- 136 KCal Calories per serving
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Ingrediants
For 25-30 croquettes
- 800 g of potatoes
- 1 grated nutmeg
- Q.b. of pepper
- Q.b. of salt
- 50 g of grated Parmesan cheese
- 60 g (1 medium) of eggs
For the breading
- 120 g (2 medium) of eggs
- About 150 g of breadcrumbs
- 2-3 tablespoons of milk
- Q.b. of salt
- Q.b. of pepper
Materials Needed
- Casserole with lid
- Bowls of various sizes
- Wooden spoon
- Baking plate
- Baking paper
- Potato masher
Preparation
- Wash the potatoes in cold water and scrub them with a brush to remove all traces of soil.
- Combine the potatoes in a saucepan, fill with cold water and simmer gently for 40 minutes, or until soft.
The right trick
To prepare this recipe we suggest the use of floury potatoes, preferably yellow-fleshed. The cooking time depends on the size of the potatoes: in this regard, for uniform cooking, we recommend using potatoes of similar size.- Drain the potatoes from the cooking water and, using a small knife, remove the peel.
- Reduce the potatoes to a puree, using a potato masher. Season with salt, pepper and nutmeg. Leave to cool for 10 minutes.
- Add the grated Parmesan cheese and a whole egg: mix the potatoes until a homogeneous mixture is obtained. Wait a few more minutes to make the potato mixture firm and take on a workable consistency with your hands.
- Meanwhile, prepare a bowl with the breadcrumbs and another bowl with two eggs. Beat the eggs with a fork, adding salt, pepper and a few tablespoons of milk.
- At this point, proceed with shaping the croquettes. Take a spoonful of potato cream and shape with your hands until you get a cylindrical and elongated shape.
- Quickly pass each croquette in the beaten egg, then roll it in breadcrumbs. Proceed in this way with all the croquettes, placing them gradually on a baking sheet.
- Preheat the oven to 200 ° C and bake for 10 minutes, until golden brown.
Alternative cooking
The original recipe calls for frying the potato croquettes in oil. For a lighter version, we suggest cooking them in the oven. Those who wish can add a drizzle of oil over the croquettes, before proceeding with cooking in the oven. To speed up the time, the croquettes can also be cooked in the microwave by setting the combined micro + grill function for 5 minutes.- Serve the potato croquettes very hot, together with a few slices of lemon.
Alice's comment - PersonalCooker
For 100% success I recommend serving the croquettes very hot: in this way they will be super crunchy! And for an even more delicious version, try flavoring them with basil and mint or with pieces of mozzarella!
Potato croquettes can be frozen before baking.
Don't miss the recipe for Filanti Spinach Croquettes!Nutritional values and Health Comment on the recipe
Baked Potato Croquettes are a side dish with a medium caloric intake; the energy comes mainly from carbohydrates, followed by lipids and finally proteins. Carbohydrates tend to be complex (starch), unsaturated fatty acids and peptides with medium and high biological value; cholesterol and fiber are relevant.
Baked Potato Croquettes are suitable for most diets (including vegetarian but not vegan), as long as the portions are suitable for any conditions such as overweight, hyperglycemia and hypertriglyceridemia; they do not lend themselves to nutrition for lactose and gluten intolerances.
The average portion of Baked Potato Croquettes (as a side dish) is about 100-150g (140-200kcal).
