These Italian potato croquettes have a crispy coating and a soft center with Parmesan, parsley and lemon zest. Serve them warm as a starter or snack, with lemon wedges on the side.
Crocchette di patate are small, breaded potato croquettes. Potato is the base; Parmesan adds a salty, savory flavor, while lemon zest keeps everything fresh. Parsley adds a light herbal note without overpowering the cheese. The combination is simple, so the proportions matter: too much moisture makes the mash loose and difficult to shape, while firm, dry mash makes neat croquettes.
Floury potatoes are better suited to this than waxy ones: they break apart easily after cooking and are less likely to turn into a smooth, elastic mash. Boil them whole and with their skins on so they absorb less water. Peel them once they’re cool enough to handle and mash them while they’re still warm. Then let the mash steam dry for a little while. A potato ricer gives an even texture, but a fork or masher works too; it’s best to avoid a blender, which can make potatoes gluey.
Let the mixture cool before shaping and breading the croquettes. This helps them hold together and gives them a more evenly crisp exterior. Make them about the same size so they cook in the same amount of time. Breading is easiest with three shallow plates: flour, beaten egg and breadcrumbs. Press the breadcrumbs on gently and check that the ends are coated too. Fry in hot oil in small batches; an overcrowded pan cools down and gives you a greasier crust. The croquettes are ready when golden brown all over.
Parmesan is already quite salty, so taste the potato mixture before adding extra salt. Finely grated cheese is best, so it distributes evenly through the mash. No Parmesan on hand? Another hard, aged cheese will work too, though it will change the flavor. You can replace the parsley with finely chopped chives; keep the lemon zest for its fresh note. Use only the yellow zest and avoid grating the bitter white pith.
Serve the crocchette as soon as they’ve drained, with lemon wedges to squeeze over them to taste. This keeps the coating crisp, so there’s no need for a heavy dipping sauce. They’re a good fit for an antipasti platter or as a small, warm starter, perhaps before a salad or pasta dish. If you have any croquettes left over, let them cool and store them covered in the refrigerator; reheat them thoroughly in the oven so the coating crisps up again a little. The freshly fried version does have the best texture.
Wash the potatoes and boil them whole, with their skins on, in a pot of plenty of water for 20–25 minutes, until tender. Drain and let them steam dry for a few minutes.
Peel the potatoes once they’re cool enough to handle and mash them in a large bowl. Mix in the Parmesan, egg yolk, parsley, lemon zest, salt and pepper. Taste and add a little more salt if needed. Let the mixture cool, then refrigerate it for 20 minutes.
Put the flour, beaten eggs and breadcrumbs on three shallow plates. Shape the potato mixture into 12 small croquettes. Roll them in the flour, then the egg, then the breadcrumbs; make sure the ends are well coated too.
Pour the oil into a sturdy pan to a depth of about 4 cm and heat to 170 °C. If you don’t have a thermometer, test it with a little breadcrumb: it should sizzle immediately without turning dark straight away.
Fry the croquettes in small batches for about 3–4 minutes, until golden brown. Turn them carefully so they brown evenly. Drain on paper towels and serve immediately with the lemon wedges.
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