Breaded potato croquettes with fennel taralli, crispy and tasty, perfect for aperitifs or dinners that are a bit different.
Wash, peel and cut the potatoes into small pieces.
Place the potatoes in a microwave-safe container, cover with suitable plastic wrap and cook at 700W for 6-7 minutes or until soft.
Remove the plastic wrap and mash the hot potatoes in a bowl with a potato masher.
Preheat the oven to 200°C in static mode.
Add salt, pepper and Grana Padano to the mashed potatoes and mix well.
Shape the potato mixture into typical croquette shapes.
In a small bowl, break the egg and beat it with salt and pepper.
Blend the taralli until they have a texture similar to breadcrumbs.
Line a baking tray with parchment paper.
Dip the croquettes first in the beaten egg and then in the taralli breadcrumbs, then place them on the baking tray.
Lightly oil the top of the croquettes.
Bake the croquettes for about 15-20 minutes on the middle rack of the oven.
Serve the croquettes hot, perfect for aperitifs or dinners that are a bit different.
Microwave
Potato masher
Blender
Oven
Parchment paper
Store in the refrigerator and consume within 1-2 days. They can be reheated in the oven before serving.
The croquettes are excellent if prepared with artisanal fennel taralli for a special taste.
Italia
| Energy (kcal) | 188.69 |
| Carbohydrates (g) | 26.03 |
| of which Sugars (g) | 0.72 |
| Fat (g) | 6.78 |
| of which Saturates (g) | 1.85 |
| Protein (g) | 6.85 |
| Fiber (g) | 1.38 |
| Sale (g) | 0.28 |
