Potato Croquettes with Cheese



Ingredients: (for 4 people)

800 gr of Potatoes

2 egg yolks

2 eggs

q.s. of Parmigiano Reggiano

q.s. of salt

q.s. by Pepe

200 g of Provola + a handful of grated Provola

q.s. of Grated Bread

q.s. of Oil for Frying

q.s. of chopped fresh parsley


To prepare the Cheese Potato Croquettes, first boil the peeled potatoes in lightly salted water and once tender (it will take about 30-40 minutes), drain and purée them with a potato masher. Then add the egg yolks, Parmesan and season with salt and pepper, then mix well to mix.

Cut the provolone into strips and taking a little of the potato-based mixture, wrap each piece of provolone, sealing the croquette well and giving it the shape of a cylinder. Continue like this until you finish the mixture, then move on to the breading.

Pass the croquettes first in the beaten eggs with a pinch of salt and then in the breadcrumbs, being careful to cover them entirely. Heat the oil for frying in a pan with high sides and when it is hot, fry the croquettes a few at a time and until they are golden brown.

Drain the croquettes and let them rest for a few minutes on the fried paper, then transfer them to a baking dish, sprinkle with grated provolone and bake at 200 degrees for about ten minutes.

When the Cheese Potato Croquettes are ready, take them out of the oven, sprinkle them with chopped fresh parsley and enjoy them after letting them rest for about ten minutes.