Panzarotti (Potato croquettes)

Panzarotti (Potato croquettes)


2 people made this

About this recipe: These Italian potato croquettes are substantial and flavourful. A hit with everyone, young and old! A great use of leftover mashed potato.

Maria Teresa Rollo

Serves: 6 

  • 1kg potatoes
  • 100g flour
  • 300g dried breadcrumbs
  • 4 eggs
  • 75g grated Parmesan cheese
  • 75g grated Pecorino cheese
  • 2 to 3 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • extra virgin olive oil for frying

Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

  1. Boil the potatoes till tender. Peel and then mash them.
  2. Using your hands, mix the mashed potatoes with the flour, half of the breadcrumbs, eggs, cheese, chopped parsley and a little bit of pepper and salt.
  3. Heat a generous amount of olive oil in a large saucepan. Make croquettes that are oval and cylindrical, and dredge them in the rest of the breadcrumbs. Cook them a few at a time in the hot oil until golden brown.
  4. Place the croquettes on a plate lined with kitchen roll to drain the excess oil. Serve the croquettes hot.


Peel the hot potatoes by holding them with a fork and then peeling them with a knife.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate