Melty Heart Potato Croquettes (Crocchette di Patate con Cuore Filante) Recipe
These crispy, melty heart potato croquettes are an irresistible Italian appetizer that promises to satisfy your taste buds with each bite. The outer layer is wonderfully crunchy, while the inside is soft and gooey, with a deliciously cheesy surprise in the middle. Ideal for any gathering, from family dinners to festive celebrations, these croquettes will steal the show with their warm, cheesy heart and flavorful blend of herbs.
Ingredients
| Ingredient | Amount |
|---|---|
| Red potatoes | 1 kg |
| Egg yolks | 30 g |
| Grana Padano DOP cheese | 100 g |
| Ground nutmeg | to taste |
| Black pepper | to taste |
| Fine salt | to taste |
| Fontina cheese | 180 g |
| Eggs | 130 g |
| Breadcrumbs | to taste |
| Fresh sage | to taste |
| Fresh thyme | to taste |
| Fresh rosemary | to taste |
| Peanut oil (for frying) | to taste |
Instructions
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Preparing the Potatoes: Begin by thoroughly washing the red potatoes under running water to remove any dirt. Place them in a large pot, cover with water, and boil them without peeling. The goal is to cook the potatoes until they’re tender enough to mash easily, which should take about 20-30 minutes. Once tender, drain the potatoes and allow them to cool slightly.
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Making the Potato Puree: While the potatoes are still warm, pass them through a potato masher or ricer to create a smooth and lump-free puree. This ensures a creamy and light texture for your croquettes.
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Adding the Flavoring: To the hot mashed potatoes, add the grated Grana Padano cheese, egg yolks, a pinch of nutmeg, black pepper, and salt to taste. Mix everything together using a spoon or spatula until the ingredients are well-combined and the mixture is smooth, soft, and slightly dry.
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Shaping the Croquettes: Take small portions of the potato mixture, approximately 35 grams each, and flatten them gently into round patties or disks. Place a small stick of Fontina cheese in the center of each patty. Gently fold the edges over the cheese to form a cylinder shape, ensuring the cheese is sealed inside. As you form each croquette, place it on a tray.
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Coating the Croquettes: In two separate bowls, beat the eggs and season them lightly with salt. In the second bowl, combine the breadcrumbs with finely chopped fresh sage, thyme, and rosemary for a fragrant herbed coating. First, dip each croquette into the beaten eggs, ensuring it is well-coated. Then, roll it in the seasoned breadcrumbs, pressing slightly to ensure the coating sticks well.
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Frying the Croquettes: Heat a generous amount of peanut oil in a deep frying pan over medium-high heat, aiming for a temperature of 170°C (340°F). To ensure the oil remains at the correct temperature, fry the croquettes in small batches—about 3-4 at a time. Fry the croquettes for about 4-5 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy on all sides.
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Draining and Serving: Once the croquettes are perfectly golden and crispy, remove them from the oil and place them on a tray lined with paper towels to drain any excess oil. Serve these melty heart potato croquettes hot, and enjoy their irresistibly creamy, cheesy center!
Serving Tips:
- These croquettes are perfect served with a side of dipping sauce, such as a tangy tomato sauce or a creamy aioli.
- Pair them with a fresh salad or some sautéed vegetables for a complete meal.
These potato croquettes with a melty heart will undoubtedly be a crowd-pleaser, offering the perfect balance of crispy exterior and a gooey, flavorful interior. Whether for a party, holiday dinner, or simply a comforting treat, they are sure to become a favorite in your recipe repertoire.
Enjoy this delicious Italian appetizer with your loved ones at “Love With Recipes” and bring a touch of Italy to your kitchen!
