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X Italian Vegetable and Side Dishes
Potato croquettes
Potato Croquettes
Originated from: Guardialfiera, Molise, Italy
Occasion: Any time
Contributed by: Olga and Rita Palazzo

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3 to 4 boiled potatoes, mashed
1 egg, beaten
1 tablespoon homemade (or plain) breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped Italian parsley
1/2 cup diced dried Italian sausage
Salt, pepper

Breadcrumbs for coating
Vegetable oil for deep frying


Mash the potatoes, and let them cool.

Mix the beaten egg to the mashed potatoes.

Add the grated Parmesan cheese, breadcrumbs, chopped parsley, salt and pepper.

Add the diced dried Italian sausage to the mixture.

Take two or three tablespoon of the mixture and squeeze it in the palm of your hand. The resulting potato croquette or role should resemble the size of a thumb.

Roll the croquettes in breadcrumbs.

Fry the croquettes in hot oil.

Serve warm.


The croquettes were made by Mary Melfi, following the recipe handed down to Olga and Rita Palazzo from their late mother who was born in Guardialfiera, Molise. Of the two sisters, Olga insists her mother rolled the croquettes in breadcrumbs; her sister, Rita, believes her mother used flour. Possibly, they are both right -- their mother might have varied the recipe depending on what she had at hand. Photo: Mary Melfi.

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