Easy potato and mortadella croquettes, talk about a mouthwatering appetizer. Crispy meets soft and billowy with hints of lovely mortadella and a nice kick from the Parmigiano. Absolutely luxurious. These croquettes are a real-crowd pleaser!
Song of the day: "Made in Italy" by Rosa Chemical
Italy always inspires me!
When we are in Italy, I am always blown away at the amount of recipes that inspire me. Whether eating out at restaurants, or watching the plethora of food and cooking shows, I always come back to Canada with plenty of inspiration, and most of all, delicious food to make!
Today's recipe is just that, an inspiration from a TV cooking show. When I saw that croquettes were being made, my mouth was watering, then mortadella was added to the mix, and I was all in. If you like mortadella as much as we do, make sure to try our Pizza with mortadella, burrata, and pistachios, our Bruschetta, or our Polpettone. So tasty!
Now let's get into the kitchen and start making these Easy potato and mortadella croquettes.
Ingredients for Easy potato and mortadella croquettes
I would have to say these are very light on ingredients. Here is what you need to make them:
- Yellow potatoes
- Thinly sliced Mortadella
- Parmigiano Reggiano, grated
- A free-range egg
- Salt and pepper
- Italian-style fine breadcrumbs
Making these is just so easy
I love easy simple recipes. It is truly the Italian way. Let me show you how to do it:
- Firstly, potatoes need to be boiled. Do not peel them, just give them a good scrub and place them in the pot to boil until fork tender.
- Secondly, take them out of the pot and let them cool. Peel the skin off and mash them up in a bowl.
- Crack in the egg, sprinkle in the grated Parmigiano, season with salt and pepper. Give it a good mix.
- Take the mortadella and cut it into small pieces. Add that to the potato mixture and with a fork, mix it up until the ingredients are well incorporated.
Easy potato and mortadella croquettes, it is all about the roll
This is where the fun begins. I love this part, getting my hands all into the recipe. Truly, where the love gets in. Let's get started:
- Grab a nice tablespoon of the mixture and place it in your palms. Place your other hand over and roll the mixture into a ball.
- Toss that ball into a bowl of the breadcrumbs and coat it well, all around. Then press down on the ball forming a small cake. Put it on a baking sheet.
- Continue doing this until all the potato mixture is used up. Once all the croquettes are done and are all on the baking sheet, put them in the fridge for about an hour or two. You could also leave them overnight.
Time to fry up these bad boys
- Pour some peanut oil or safflower oil into a deep fry pan. Turn heat on high. When temperature hits around 360° F, it is time to put the croquettes in.
- Fry them until you see the bottom rim turning golden brown.
- Turn the croquettes over and fry them until golden on the other side.
- Take croquettes out of the frying pan and place on a paper towel lined baking sheet.
Can I bake them?
Yes, these croquettes can be baked. Pre-heat oven to 400° F. Spray each side with some cooking oil, and place the croquettes on a parchment lined baking sheet. Put into the oven on middle wrack and bake until nice and golden brown on both sides, about 15 minutes total. I would flip them half way through the cooking time.
Time to plate these Easy potato and mortadella croquettes
Pick a nice platter or plate. Place the croquettes onto the plate and garnish with some fresh basil. These Easy potato and mortadella croquettes are ready to serve. Better get one to taste, because they go fast! I am going to try one now.
Cooking options
These croquettes can also be baked in the oven or done in your air fryer. Just spray both sides of the croquette with some oil, and for the oven place them on a parchment lined baking sheet and bake at 400 F till golden brown, turning them over half way through cooking.
For the air fryer, again spray both side lightly with oil and place on into your air fryer. Cook till golden brown.
Can you freeze these croquettes?
Absolutely, just freeze them on the baking sheet with some plastic wrap covering them. When they are good and frozen, take them off the baking sheet and place in a airtight freezer bag or container.
When you want to cook them, do not thaw them, throw then frozen into your fryer, or, use the air fryer, or oven method.
I love the dichotomy of crisp and soft. So playful to the tastebuds, and super delightful. I can taste the Parmigiano on the surface of the croquette and inside is just pure luxury with the mashed potato, lovingly caressed by the mortadella, seasoning, and more Parmigiano.
These are super dangerous, I just want another, and another, and well, you know the song and dance. Looking for a great appetizer for your family, or maybe dinner party? These are just perfect for any occasion, and I know for sure, these Easy potato and mortadella croquettes, are going to be a hit, and be requested time and again.
Buon Appetito!
PrintEasy potato and mortadella croquettes
Easy potato and mortadella croquettes, talk about a mouthwatering appetizer. Crispy meets soft and billowy with hints of lovely mortadella and a nice kick from the Parmigiano. Absolutely luxurious. These croquettes, are a real crowd pleaser for sure!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: serves 4 people 1x
- Category: appetizer
- Method: stovetop/oven
- Cuisine: Italian
Ingredients
- 3 large yellow potatoes
- 4 thin slices of mortadella, about 90 grams
- 1 free range egg
- 80 grams Parmigiano
- salt & pepper to taste
- 1 cup Italian-style breadcrumbs
- Peanut oil or safflower oil for frying
Instructions
Potato Mixture:
- First, give the potatoes a good wash and then place them into a pot of water, peel and all. Turn heat on high and boil until fork tender. 20-25 minutes. Take them out and place in a bowl to cool.
- While potatoes are cooking, grate the Parmigiano, and also chop up the mortadella into small pieces. Pour the breadcrumbs into a shallow plate.
- Peel potatoes, and place them into a bowl and mash away. Add egg, grated Parmigiano, salt and pepper. Mix that all together with a fork and well blended.
- Time to put in the mortadella. Give it another good mix until well incorporated.
Forming the croquettes:
- Grab a tablespoon of the potato mixture and place into your hand. Using both hands form into a nice ball.
- Place the potato ball into the breadcrumbs making sure to coat them all over. Then press the ball into a cake shape. Put it onto a baking sheet.
- Continue doing this until all your potato mixture is used up. Place the formed croquettes into the fridge either overnight, or for at least an hour or two.
Frying:
- Pour in enough oil to come half way up the croquette when cooking. Turn heat to high, and when the oil reaches 360° F, time to carefully place in the croquettes. Fry for about 3-5 minutes or until you see the bottom turning golden brown.
- Turn over the croquettes, and fry for another 3-5 minutes or until the other side turns golden brown. Place the cooked croquettes onto a paper towel lined baking sheet.
- Grab a nice dish or serving plater. Put the croquettes on and garnish with some fresh basil leaves.
- Ready to serve.
Enjoy!
Notes
These croquettes can be baked. Pre-heat oven to 400° F. Spray each side with some cooking oil, and place the croquettes on a parchment lined baking sheet. Put into oven on middle wrack and bake until nice and golden brown on both sides, about 15 minutes total. I would flip them half way through the cooking time.
You could also use your air fryer, again spray both sides of the croquette lightly with oil, then place either in the basket of fryer sheet. Cook till golden brown.
If you want to freeze these croquettes cover the baking sheet with plastic wrap, and place in freezer, When they are good and frozen, place them in a freezer bag and store in freezer. When you want to cook them, either throw them in the fryer, or bake them in the oven, or air fryer.
I chose the flattened c]style for the shape but these can also be done in the traditional long cylindrical shape too.
You could use red skin potatoes instead of the yellow.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Marta says
Mortadella is my favorite cold cut and we love potatoes, so I knew this recipe for croquettes would be a hit with my family. It didn't disappoint!
Jacqueline Debono says
We're big mortadella fans so I just had to give these croquettes a try. Easy to make and so very tasty. Will be making again!
Hey Jaqueline, Yes us too big mortadella fans here. So happy you are excited about these, so so tasty and comforting.
Have a great week!
Cheers!
Tammy says
Oh these look and sound delicious! I LOVE the idea of mortadella mixed in these...these will be a hit at any gathering and I cannot wait to try them!
Hi Tammy, we are so excited for you to try these wonderful croquettes. The mortadella gives such flavor to the potato and all wrapped in that crispy crust makes it the most delicious thing!
Thanks for checking it out!
Jenny Graves says
These potato and mortadella croquettes are delicious to eat and easy to make. They are wonderful as is or a welcomed addition to almost any meal. Enjoy!
Thanks Jenny, So happy you like these and you are so right about these being a great side dish. Thanks for sharing!
Maddy says
These turned out really good. My kids like to put them on mini slider buns with some mayo for lunch. Delicious!
Hi Maddy, We love how creative kids are with food. What a brilliant idea. Good on them!
Thanks for sharing and also thanks for trying the recipe!
Kristina says
These are delicious and I highly recommend them for gatherings. They are my go to on Mother's Day brunch and are always popular.
Hi Kristina, oh yes for brunch a perfect dish of potato, and for gatherings always a hit here!
Thanks for sharing!
Cheers!
Dani says
I've never tried this type of dish before, but this recipe made it easy to make and it was a hit! I have only ever eaten Mortadella as a cold cut on sandwiches so adding it to croquettes was a first for me. Will for sure make this again (and again and again)
Hi Dani, that's so wonderful that you tried these. The mortadella gives the croquette so much flavor. We also use mortadella in lasagna and meatballs. Such a wonderful versatile Italian ingredient.
Happy cooking!
Lori | The Kitchen Whisperer says
Marrying into an Italian family, Mortadella is a requirement to have on hand at all times! I'm loving the spin on a classic croquette and adding that into it! Brilliant!
Hi Lori, I am laughing about the Mortadella, however it is so true. So happy you love these croquettes, and thanks for the lovely words, put a smile on our faces. So good to be Italian!
lol.
Hayley Dhanecha says
There are so many recipes from Italy I too want to make, your easy potatoes and mortadella croquettes are amazing, we loved it.
Thank you Hayley for trying these, they are super delicious and so comforting!
Cheers!
Paul Magee says
Prepared these exactly as proscribed in the recipe, using the air fryer method.
The result was a rich, pillowy-soft interior and a pleasant crunch on the outside. The peppery hint from the Mortadella perfectly complements the richness of the Parmigiano. Absolutely delicious!
Hey Paul, love your description, making my mouth water. So happy you tried these, they are truly a wonderful meatball. Great idea doing them in the air fryer, I am imagining the crispy surface, very yummy!
Thanks again for trying them!
Cheers!