Recipe courtesy of David Rocco

Potato Croquette

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Inactive: 20 min
  • Cook: 50 min
  • Yield: 4 servings
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1 1/2 pounds potatoes, peeled

1/2 cup freshly grated Parmigiano Reggiano cheese

1/2 cup finely chopped fresh parsley

Salt and freshly ground black pepper

2 eggs

1 mozzarella ball, cut into thin strips

1 cup dried bread crumbs

Extra-virgin olive oil, for frying


Boil the potatoes until fork tender, and let cool for 20 minutes.

In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.

Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.

For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.

Heat the extra-virgin olive oil in a large pot to 350 degrees F.

Fry in the oil in batches until the potato croquettes are crispy and golden brown.

Let drain on a paper towel lined plate, and serve warm.

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