Mamma Salerno’s Panzarotti (Potato Croquettes)

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.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: Italian

Courses: Appetisers

Difficulty: Advanced

Servings: 12

Calories: 282.5

Dietary: Vegan

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

1
Heat the olive oil in a small pan over medium heat.
2
Add the garlic and sauté until beige.
3
Add the shallot and cook until translucent and the garlic is a light golden color.
4
Add the red pepper flakes and sauté for about 10 seconds.
5
Add the tomatoes and simmer for 15 to 20 minutes. Set aside.
6
Preheat the oven to 200 degrees F (93°C).
7
In a saucepan, boil the peeled potatoes until tender.
8
Drain the potatoes, place on a sheet pan, and allow to dry in the oven for 5 to 10 minutes.
9
Pass the potatoes through a food mill or ricer and let them cool in a bowl.
10
Stir in the egg yolks and Parmesan cheese.
11
Season the potato mixture with salt and pepper.
12
Place 2 tablespoons of the potato mixture in the palm of your hand and form a small ball.
13
Make an indentation in the center with your thumb.
14
Place 3 cubes of mozzarella in the center and bring up the sides of the potato mixture to cover it.
15
Pinch well to seal, then roll between palms to form a stick about 2 1/2 inches long.
16
Repeat with remaining potato mixture and mozzarella.
17
Roll the potato sticks in the beaten egg whites, then coat thoroughly in bread crumbs.
18
Remove excess crumbs and roll lightly between palms to set the coating.
19
Pour vegetable oil to a depth of 2 inches into a skillet and heat until a drop of batter rises immediately.
20
Deep fry the croquettes until golden brown.
21
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.

Read it online: https://www.chefs-mate.com/recipe/mamma-salernos-panzarotti-potato-croquettes/