Crispy potato croquettes — classic recipe with potatoes, eggs and breadcrumbs

Ingredients (for 4 servings)

• 800 g potatoes
• 1 small onion, finely chopped
• 2 eggs (one for the mixture, one for breading)
• 100 g flour
• 150 g breadcrumbs (pangrattato)
• 2 tablespoons butter
• Salt and black pepper to taste
• A pinch of nutmeg
• Oil for frying

Preparation steps

1. Wash the potatoes and boil them unpeeled in salted water for 20–25 minutes, until fully tender. Drain, peel while hot and mash until smooth and lump-free.
2. In a pan, melt the butter and sauté the finely chopped onion for 3–4 minutes, until softened. Add it to the mashed potatoes.
3. Add 1 egg, salt, pepper and nutmeg to the mash and mix well. Let the mixture cool completely.
4. With wet hands, shape the mixture into egg-shaped or cylindrical croquettes, about 6–7 cm long.
5. Roll the croquettes first in flour, then in the second beaten egg, and finally in the breadcrumbs, pressing lightly so the coating sticks well.
6. Heat the oil to 170–180°C and fry the croquettes in small batches for 3–4 minutes, until golden on all sides.
7. Drain on kitchen paper to remove excess oil and serve hot, with fresh salad or sour-cream sauce.

Time: Prep 25 minutes, cooking 25 minutes. Servings: 4.