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Potato-apple-croquettes

Without any eggs

Very easy potato croquettes without any eggs with an ingredient that makes them so special: the apple. Crunchy outside and cheesy inside, these croquettes are always a success and will be eaten up in a flash as the apple provides an extra portion of scent and taste.
50 min.
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easy
 

Ingredients

for 9-10 croquettes
3 potatoes (app. 500 g)
1 Golden Delicious apple
1 tbsp. Parmigiano Reggiano cheese
1 tbsp. Pecorino Romano cheese
Parsley
Salt
Pepper
Mozzarella cheese

for the breading
100 g flour
200 g water
1 pinch of salt
Breadcrumbs
Peanut oil for deep-frying
 
Print recipe

Preparation

Wash potatoes and boil them with the peel for some 40 minutes (from the moment you fill cold water in the pot). Pass hot boiled potatoes through a potato ricer with the peel. Remove the peel from the potato ricer and repeat. Add grated cheese, peeled and coarsely grated apple (or cut in julienne), chopped parsley, salt and pepper and mix well. Form potato croquettes and put them on a tray.
For the breading put flour in a bowl and add a pinch of salt and water little by little. Mix well with a whisk to remove any lumps. Pour breadcrumbs in a plate. Form croquettes and fill them with mozzarella cut into little cubes. Dredge the croquettes in the breading first and then in the breadcrumbs. Put them on a tray.
Heat oil in a pan and deep-fry the croquettes for a few minutes until golden brown (not all at once). Put them on kitchen paper and serve warm.

If you prefer cooking the croquettes in the oven, cover a baking tray with baking paper, put some oil on it and turn the croquettes in the oil. Cook in the preheated oven at 180° (hot air) for about 20 minutes. Turn them after 10 minutes so that they get golden brown on all sides.
TIPS
  • You can prepare the croquettes the evening before and keep them in the fridge. Dredge them in the breading and in the breadcrumbs and deep-fry.
  • The croquettes taste best fresh. If some of them are left over, you can simply heat them in a pan.
  • Use floury potatoes.
  • If you use mozzarella fior di latte, make sure it’s dry. Don’t use buffalo mozzarella.
 

Recipe from Enrica Panariello

Chiarapassion
 
 

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