Ingredients

The following ingredients have 20 Servings
  • 1½ pounds riced potatoes (can also use mashed potatoes)
  • 1 egg (slightly beaten, room temperature)
  • 1/2 cup grated Pecorino Romano cheese (about 25 grams)
  • 1 tablespoon parsley (finely chopped)
  • salt and pepper to taste
  • 1/4 cup flour
  • 2 eggs (slightly beaten)
  • 1 tablespoon water
  • 1/2-3/4 cup breadcrumbs
  • 6 teaspoons olive oil (separated)

Instruction

  • Combine riced potatoes with the beaten egg, Romano cheese, chopped parsley, salt and pepper.
  • Divide the mixture into 20 croquettes (please refer to text for details).
  • Prepare 3 shallow bowls with flour in the first, eggwash in the second, and breadcrumbs in the third bowl.
  • Roll each croquette, one by one in the flour, make sure to remove excess flour. 
  • Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
  • In batches of 5 croquettes, "pan fry" in 1-1½ teaspoon of olive oil (please refer to text for details).
  • Once all the croquettes have been "pan fried" place in a baking dish and in a preheated oven at 375℉ for 15 minutes.
  • Serve immediately.