Potato croquettes coated with fennel taralli, crispy and tasty, perfect for aperitifs or dinners with a difference.
Wash, peel and cut the potatoes into small pieces.
Place the potatoes in a microwave-safe container, cover with suitable cling film and cook at 700W for 6-7 minutes or until soft.
Remove the cling film and mash the potatoes while still hot in a bowl with a potato masher.
Turn the oven on to 200°C in static mode.
Add salt, pepper and Grana Padano to the mashed potatoes and mix well.
Shape the potato mixture into the typical croquette form.
In a small bowl, crack the egg and beat it with salt and pepper.
Blend the taralli until they have a breadcrumb-like texture.
Line a baking tray with baking paper.
Dip the croquettes first in the beaten egg and then in the taralli crumbs, 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 with a difference.
Microwave
Potato masher
Blender
Oven
Baking 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 made with artisanal fennel taralli for a special flavor.
Italia
| Energy (kcal) | 194.7 |
| Carbohydrates (g) | 28.21 |
| of which sugars (g) | 0.66 |
| Fat (g) | 6.71 |
| of which saturates (g) | 1.75 |
| Protein (g) | 6.35 |
| Fibre (g) | 1.5 |
| Salt (g) | 0.35 |
