How to Make Panzerotti's (Italian Potato Croquettes)

This is my family recipe for our delicious home made Panzerotti's, Italian Potato Croquettes. Enjoy! - Hedy

Link to my cookbook "Mangia, It's Good For You!": /

Visit my blog:

Recipe: How to Make Panzerotti - Potato Croquettes:

8 large potatoes (I prefer Idaho) or five pounds
4 eggs separated
1 ½ cups of grated Italian cheese (Reggiano Romano, Pecorino Romano, Locatelli or Parmesan) separated
3 tablespoons of finely chopped fresh Italian parsley
1 teaspoon salt
½ teaspoon pepper
1 pound mozzarella cut lengthwise similar to a French fry
1 teaspoon garlic powder
2 cups of breadcrumbs
Oil for frying

Wash potatoes and boil in enough water to cover them (do not remove skin). Test with fork to determine when they are done (about 1/2 hour after they begin boiling). Remove from water and cool. Peel skin off of potato, I usually do it by hand or you can scrape with a butter knife.

Rice potatoes, then add egg yolks, 1 cup of grated cheese, 1 tablespoon of fresh parsley or flakes, salt and pepper. Mix well. Beat egg whites in separate bowl and set aside.

Mix half a cup of grated cheese, teaspoon garlic powder and one tablespoon of parsley with 2 cups of breadcrumbs (prepare more if needed).

Scoop out a small portion of the potato mixture, pat down flat in hand, place a piece of mozzarella in center. Roll to form a sausage shaped croquette.

Roll Panzi in beaten egg whites and then roll in the breadcrumb mixture. Once done, pour Canola oil in a frying pan, heat up the oil and deep fry until golden brown. Serve hot and they will delight your taste buds. Makes about 24-30 depending on the size of the panzi.

Thanks for watching. Please comment, rate, subscribe.