Tuscan potato croquettes with garlic, parsley and nutmeg
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Tuscan potato croquettes (polpettine di patate)
A thrifty peasant classic: mashed potatoes with garlic, parsley and plenty of nutmeg, rolled in breadcrumbs and fried until golden. Serve them as a side dish or an appetizer, and make extra: they disappear fast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegetarian
Ingredients
- 4 large potatoes
- 2 eggs
- ½ cup chopped fresh parsley (a small bunch)
- 2 garlic cloves, finely chopped
- Nutmeg, preferably freshly grated
- Salt and pepper
- Breadcrumbs
- Olive oil, for shallow frying
Instructions
- Boil the potatoes in their skins until soft.
- Let them cool a little, then peel and mash them, ideally with a potato ricer for a fine, fluffy result.
- Add salt, pepper, plenty of nutmeg, the parsley, garlic and eggs.
- Mix well.
- Add enough breadcrumbs to make a mixture that is firm but easy to shape.
- With your hands, shape it into balls about the size of a golf ball, or into small logs.
- Roll them in breadcrumbs.
- Shallow-fry in hot oil until golden. Serve right away.
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