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Milanese Italian Potato & Cheese Croquettes

Potato Croquettes, Cheese Balls, Italian Appetizers, Basher Fromagerie
Recipes

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Milanese Italian Potato & Cheese Croquettes

Potato Croquettes, Cheese Balls, Italian Appetizers, Basher Fromagerie
Recipes

PREP time 20 min
cook time 15 min
TOTAL time 35 min
Yield 12-15 Croquette Balls
Difficulty Medium

Ingredients

  • 4 large potatoes, boiled and mashed smoothly

  • Cheese Selection: 100g Pecorino cheese (from Basher Fromagerie), finely grated & 100g Le Logis goat cheese (from Basher Fromagerie), crumbled

  • Binder & Seasoning: 1 egg yolk, 20g butter, salt, black pepper, pinch of nutmeg

  • Breading & Frying: 1 cup flour, 2 beaten eggs, 1.5 cups panko or breadcrumbs, oil for deep/pan frying

  • Garnish & Serving: Fresh microgreens/herbs, tomato reduction or marinara sauce

Method

  1. 01

    Potato Base: Boil potatoes until fork-tender. Peel and mash until completely smooth while warm. Stir in butter, salt, pepper, and nutmeg.
  2. 02

    Incorporate Basher Cheeses: Fold in grated Pecorino, crumbled Le Logis goat cheese, and egg yolk into the potato mixture until uniform.
  3. 03

    Shape Croquettes: Roll the potato cheese mixture into smooth 4cm balls/croquettes. Chill in the freezer for 15 minutes to firm up.
  4. 04

    Bread & Fry: Dredge each croquette in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs. Fry in medium-hot oil (170°C) until deep golden brown and crispy (3-4 minutes). Drain on paper towels.
  5. 05

    Plate & Serve: Serve warm on a bed of rich Italian tomato sauce, topped with fresh green micro-herbs.

Step by step

Clear process images displayed in the same order as the method.

Boil potatoes until fork-tender. Peel and mash until completely smooth while warm. Stir in butter, salt, pepper, and nutmeg. 1
Potato Base:

Boil potatoes until fork-tender. Peel and mash until completely smooth while warm. Stir in butter, salt, pepper, and nutmeg.

Fold in grated Pecorino, crumbled Le Logis goat cheese, and egg yolk into the potato mixture until uniform. 2
Incorporate Basher Cheeses:

Fold in grated Pecorino, crumbled Le Logis goat cheese, and egg yolk into the potato mixture until uniform.

Roll the potato cheese mixture into smooth 4cm balls/croquettes. Chill in the freezer for 15 minutes to firm up. 3
Shape Croquettes:

Roll the potato cheese mixture into smooth 4cm balls/croquettes. Chill in the freezer for 15 minutes to firm up.

Dredge each croquette in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs. Fry in medium-hot oil (170°C) until deep golden brown and crispy (3-4 minutes). Drain on paper towels. 4
Bread & Fry:

Dredge each croquette in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs. Fry in medium-hot oil (170°C) until deep golden brown and crispy (3-4 minutes). Drain on paper towels.

Serve warm on a bed of rich Italian tomato sauce, topped with fresh green micro-herbs. 5
Plate & Serve:

Serve warm on a bed of rich Italian tomato sauce, topped with fresh green micro-herbs.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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