Crispy on the outside, fluffy on the inside – these Italian potato puffs (croquettes) are a guaranteed crowd-pleaser! A simple yet elegant side dish, or a satisfying snack on its own, these golden delights are surprisingly easy to make. Imagine the satisfying crunch as you bite into a perfectly formed puff, the warm, creamy potato interior melting in your mouth. The irresistible combination of crispy exterior and soft interior is achieved through a few simple techniques, making this recipe perfect for both seasoned cooks and kitchen novices.
Forget complicated recipes and long prep times; these potato puffs are incredibly straightforward. We'll guide you through each step, from perfectly boiling the potatoes to achieving that signature golden-brown crust. Ready to learn how to make these addictive little treats? Let's dive into the step-by-step process!
Tools Needed
- large pot
- sharp knife
- potato ricer (or food mill/masher)
- medium-sized bowl
- large skillet
- two spoons
- fork
- wired rack
Ingredients
- Russet Potatoes: 2 lbs
- Parsley: ¾ cup (finely chopped)
- Parmesan Cheese: ½ cup (grated)
- Eggs: 3
- Garlic Powder: 4 tsp
- Onion Powder: 4 tsp
- Frank's RedHot Sauce: a few dashes
- Salt: 1 tbsp
- Black Pepper: 1 tsp
- All-Purpose Flour: ½ cup
- Milk: a few tablespoons
- Oil (grape seed, canola, or vegetable): enough to fill ½ inch of pan
Step-by-Step Instructions
Step 1. Prepare the Potatoes and Ingredients
- Boil 2 lbs of russet potatoes. Don't turn on the heat until potatoes are in the water to ensure even cooking. Medium-sized potatoes will take about 45 minutes. Check for doneness by easily inserting a sharp knife into the center.
- finely chop ¾ cup parsley, grate ½ cup Parmesan cheese.
- Once potatoes are cool enough to handle, peel them and rice them using a potato ricer (food mill or masher can be used).
- Place riced potatoes in a bowl, season with 1 tbsp salt and 1 tsp black pepper. Mix in ½ cup all-purpose flour.
Step 2. Make the Potato Mixture
- In a medium bowl, crack 3 eggs. Beat eggs and add parsley, cheese, 4 tsp each of garlic and onion powder, and a few dashes of Frank’s RedHot Sauce. Mix well.
- Add the egg mixture to the potatoes and stir until well combined. Add a few tablespoons of milk to incorporate any remaining egg mixture from the bowl and thin the batter slightly.
Step 3. Fry the Potato Puffs
- Heat about ½ inch of high-smoke point oil (grape seed, canola, or vegetable) in a large skillet to 350°F (175°C).
- Use two spoons to shape the potato mixture into roughly circular patties (about 1 ½ to 2 tablespoons of batter each). Carefully slide into hot oil.
- Fry for about 3 minutes per side, or until golden brown. Use a fork to gently nudge them and flip them. Remove to a wired rack to drain.
- Continue frying remaining batches, ensuring not to overcrowd the pan to maintain oil temperature.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Ensure potatoes cook evenly by adding them to cold water before turning on the heat.
- A potato ricer creates the fluffiest results.
- Salt and pepper the potatoes directly for even seasoning.
- Maintain oil temperature around 350°F (175°C) to prevent greasy puffs.
- Let the potato puffs cool slightly before serving, as the inside will be quite steamy.
Nutrition
- N/A
FAQs
1. Can I use leftover mashed potatoes?
While you can, freshly boiled and riced potatoes will yield the best results. Leftover mashed potatoes may be too wet, resulting in less crispy puffs.
2. How do I prevent the potato puffs from sticking to the pan?
Ensure your oil is hot enough before adding the puffs and don't overcrowd the pan. Lightly coat your hands with oil before shaping the puffs to prevent sticking.
These crispy Italian potato puffs are the perfect addition to any meal, offering a delightful blend of textures and flavors. From weeknight dinners to special occasions, this recipe is sure to become a family favorite. So gather your ingredients, follow the simple steps, and prepare to be amazed by these irresistible little bites!