Growing up my father adored his fried food, most of that in the form of delicious Italain fare, and he was an amazing cook. His chicken parm was the best. Our standing joke between me and my fireman is he married me for my Dad’s chicken parm, becasue my Dad would make Henry his own tray and no one could eat it except for my husband, meanwhile we had to fight off the rest of my family for a piece from the other tray, true story!
My Dad was a croquet lover, which for those of you under the age of 50, you will probably be unfamiliar with these fried delights. They can be made in any combination, such as crab, shrimp, beef, you get the point, my Dad’s favorite where these potato filled and chicken which my Mom use to make. Personally I prefer the potato to be honest, and through the years I have perfected my take on this. My Dad never added provolone cheese, but I am a lover of my cheeses so why not add it here? Leftover mashed potatoes are perfect for this dish, if you want to make them fresh, make mashed potatoes, and refrigerate over night, then make them, otherwise they will not bind properly.
These are perfrect for parties, for serving with fish, meat, or as a snack. I serve them with marinara sauce, and they are divine. Truly. I hope you give these a try.
Poppy's Italian Potato Croquets
A simplified versioon of an Italian classic, that's quick, easy, and oh so satisfying!
Credit: CrazySexySavor.com Susan Mangieri-Maurath
- 1 cup of leftover, screaming COLD mashed potatoes
- 1 egg lightly beaten
- 1/2 cup of Italian seasoned bread crumbs, divided
- 1/4 of grated Peccarino Romano cheese
- 1 tsp. of Italin Seasoning
- 2 slices of torn, provolone deli sliced cheese
- canola oil about a one and a half inches
- Kosher salt and cracked pepper to taste
- Heat a large skilllet, on medium high. add oil, making sure skillet is super hot for frying.
- In a large mixing bowl, add in all ingredients, mix well, incorporating all ingredients except oil, obvioulsy. Add in salt and pepper to tate
- In a small pie plate or similar vessel, add reserved bread crumbs. I don’t dredge these, they hold together perfectly if they are cold. IF your potatoes are not scremaing cold, as in, you feel a chill when you are rolling them, refrigerate for about 30 min. after you have rollled them. Place on a plate and let them get cold. Form croquets into oblong or oval shap. Fry in oil until crisp, but not burned on each side, flipping to evenly brown.
- Drain on absorbent paper or baking rack, then serve immediately with your favorite meal or dipping sauce. This recipe can be doubled with extra mashies! Devour!