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Potato Panzarotti

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"These Italian potato croquettes (panzerotti di patate) are delicious and a hit with my whole family. They are a great way to use up leftover mashed potatoes."
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54 m servings 614 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.
  2. Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
  3. Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
  4. Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.


  • Cook's Note:
  • Peel the hot potatoes by holding them with a fork, then peeling them with a knife.
  • Editor's Notes:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 614 calories; 27.7 g fat; 71.6 g carbohydrates; 19.9 g protein; 122 mg cholesterol; 623 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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