Potato Croquettes With Fontina Cheese

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READY IN: 1hr 15mins
Recipe by Phil Franco

Crocchette Di Patate Alla Fontina Fresh basil leaves, to garnish

Ingredients Nutrition


  1. Cook the whole unpeeled potatoes in plenty of salted water for about 40-45 minutes until tender, then drain, peel and place into a bowl.
  2. Mash with a potato masher.
  3. Separate one of the eggs and stir the yolk and one whole egg into the potato with the Parmigiano cheese.
  4. Mix well and season with salt and pepper.
  5. Shape the mixture into croquettes and push a stick of Fontina cheese and a stick of ham into each.
  6. Beat the remaining egg with a pinch of salt in a shallow dish and spread out the breadcrumbs in another shallow dish.
  7. Heat the oil for deep-frying in a large pan.
  8. Dip the croquettes in the beaten egg, then in the breadcrumbs and fry in the hot oil until golden brown.
  9. Remove with a slotted spoon, drain on kitchen paper and pile onto a warm serving dish.
  10. Garnish with basil leaves.
  11. Serves 4.
  12. That's it!

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