Baked Potato and Ricotta Croquettes

Here is the recipe for baked potato and ricotta croquettes, a simple and tasty dish that combines the softness of the potato with the freshness of the ricotta. Let’s see together what ingredients you will need and how to proceed.

Ingredients

• 500 g of potatoes
• 250 g of ricotta
• 1 egg
• 50 g of grated Parmesan cheese
• Nutmeg to taste
• Salt and pepper to taste
• Breadcrumbs for breading
• Extra virgin olive oil (for greasing the pan)

Preparation

1. Start cooking the potatoes by placing them in a pot with cold water and bring to a boil. Boil them until they are soft, then drain, peel and mash them with a potato masher to obtain a puree.
2. Let the potatoes cool down, then add the well-drained ricotta. Mix to combine the two ingredients well.
3. Add the egg, the grated Parmesan, a grating of nutmeg, salt, and pepper to taste. Blend the ingredients until you get a homogeneous mixture.
4. Take an amount of the mixture and, with slightly moistened hands, shape it to form croquettes. Roll them in the breadcrumbs to coat all sides.
5. Arrange the croquettes on a baking tray lined with parchment paper or lightly greased with extra virgin olive oil.
6. Bake the croquettes in a preheated oven at 200°C for about 20-25 minutes or until they are golden and crispy on the outside.
7. Serve them hot, accompanied by a fresh salad or a sauce of your choice.

For an even more Italian twist, you can add aromatic herbs like chopped parsley or basil to the mixture, which will give a unique aroma and flavour to your croquettes.

Curiosity

Potato croquettes have humble origins and are an excellent example of “comfort food”. In Italy, we find regional variations where different types of cheeses or spices are added, demonstrating this dish’s ability to adapt to various tastes and local traditions. Experimenting by adding ingredients typical of your region can be a great way to personalize the recipe.