These Mamma Salerno’s Panzarotti are essentially sophisticated potato croquettes, offering a delightful contrast between a crunchy, golden breadcrumb exterior and a soft, cheesy potato interior. The potatoes are boiled, dried, and riced for a fluffy texture, then bound with egg yolks and Parmesan before being stuffed with cubes of fresh mozzarella. They are deep-fried until crisp and served alongside a vibrant, quick-cooking sauce made from olive oil, garlic, shallots, red pepper flakes, and simmered tomatoes. This dish is perfect as an appetizer for parties or a unique side dish for an Italian-inspired dinner. The combination of savory potato, rich cheese, and the tangy, spicy tomato sauce creates a flavor profile that is both comforting and exciting.
Mamma Salerno’s Panzarotti (Potato Croquettes)
Description
These Mamma Salerno's Panzarotti are essentially sophisticated potato croquettes, offering a delightful contrast between a crunchy, golden breadcrumb exterior and a soft, cheesy potato interior. The potatoes are boiled, dried, and riced for a fluffy texture, then bound with egg yolks and Parmesan before being stuffed with cubes of fresh mozzarella. They are deep-fried until crisp and served alongside a vibrant, quick-cooking sauce made from olive oil, garlic, shallots, red pepper flakes, and simmered tomatoes. This dish is perfect as an appetizer for parties or a unique side dish for an Italian-inspired dinner. The combination of savory potato, rich cheese, and the tangy, spicy tomato sauce creates a flavor profile that is both comforting and exciting.Directions
-
Heat the olive oil in a small pan over medium heat.
-
Add the garlic and sauté until beige.
-
Add the shallot and cook until translucent and the garlic is a light golden color.
-
Add the red pepper flakes and sauté for about 10 seconds.
-
Add the tomatoes and simmer for 15 to 20 minutes. Set aside.
-
Preheat the oven to 200 degrees F (93°C).
-
In a saucepan, boil the peeled potatoes until tender.
-
Drain the potatoes, place on a sheet pan, and allow to dry in the oven for 5 to 10 minutes.
-
Pass the potatoes through a food mill or ricer and let them cool in a bowl.
-
Stir in the egg yolks and Parmesan cheese.
-
Season the potato mixture with salt and pepper.
-
Place 2 tablespoons of the potato mixture in the palm of your hand and form a small ball.
-
Make an indentation in the center with your thumb.
-
Place 3 cubes of mozzarella in the center and bring up the sides of the potato mixture to cover it.
-
Pinch well to seal, then roll between palms to form a stick about 2 1/2 inches long.
-
Repeat with remaining potato mixture and mozzarella.
-
Roll the potato sticks in the beaten egg whites, then coat thoroughly in bread crumbs.
-
Remove excess crumbs and roll lightly between palms to set the coating.
-
Pour vegetable oil to a depth of 2 inches into a skillet and heat until a drop of batter rises immediately.
-
Deep fry the croquettes until golden brown.
-
Drain on paper towels and serve immediately with the sauce on the side.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 282.5kcal
- % Daily Value *
- Total Fat 31.6g49%
- Saturated Fat 12.3g62%
- Cholesterol 43.4mg15%
- Sodium 20.7mg1%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 0.2g1%
- Sugars 2.7g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
