Croquette di Patate (Potato Croquettes)

These crispy deep fried little bundles are a common antipasti, or street food, found all over Italy. There are many versions, but the main theme is a creamy, tasty interior made with mashed potato. This recipe comes from my mother’s kitchen, passed down to me (aren’t all the best recipes?). Rather than a super soft mashed potato exterior, her version includes cooked rice – resulting in a cross between an arancini (risotto ball) and a traditional potato croquette. They are incredibly addictive and the best thing about them is that they can be prepared in advance and fried right when you need them. As with all fried food, these are best served hot – but I certainly wouldn’t turn down a warm one (and neither should you).

For a vegetarian version omit the bacon, but as will all things containing bacon, they simply won’t be quite so tasty without. Perhaps replace with mushrooms, capsicum, or even sun-dried tomatoes.

Croquette di Patate (Potato Croquettes)

Ingredients

6 medium potatoes, peeled and diced

Salt

2 cups long grain rice

2 tbsp olive oil

250g rindless bacon, finely chopped

1 onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

2 1/2  cups dried breadcrumbs

3/4  cup parmesan cheese, finely grated

4 eggs, lightly beaten

Oil for frying

 

Method

Cook the diced potatoes in a large pot of boiling salted water until tender. Drain and mash. Set aside to cool.

Pour the rice into a medium size pot and add 3 cups water. Bring to the boil, stirring every now and then,  cover and reduce heat and simmer until the rice is cooked and the liquid is absorbed. Set aside to cool.

Heat the olive oil in a medium fry-pan on medium-high heat. Add the bacon and onion and cook until bacon is starting the crisp and onion is translucent. Add the garlic and cook for a further minute, stirring often. Remove from the heat and set aside to cool.

Combined the cooled mashed potato, rice and onion/bacon mixture in a large bowl. Add 1/2 cup of the breadcrumbs, 1/2 cup of the parmesan cheese, beaten eggs and 1 tbsp salt. Mix thoroughly to combine (I find using hands the easiest way to mix through). Cover and refrigerate for 30 minutes.

In a medium sized bowl, combine the remaining breadcrumbs with the remaining parmesan cheese.

Form the potato mixture into oblong shapes, around 6cm long and 3cm wide.  Roll them into the breadcrumb mixture to coat, set aside in a single layer until ready to cook. At this stage they can be refrigerated for 1 day.

Pour enough oil in a deep saucepan to reach halfway up the sides, or use a deep fryer if you have one. Heat oil until it reaches 180 C. Cook the croquette in batches, turning every now and then, until deep golden in colour.  Drain on paper towels before serving.

Makes approximately 30