Instructions:
1. Cook the potatoes:
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Peel the potatoes and cut them into chunks. Place them in a large pot of cold water and bring to a boil.
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Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
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Drain the potatoes and return them to the pot. Mash them until smooth, then allow them to cool slightly.
2. Prepare the potato mixture:
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Once the mashed potatoes have cooled down a bit, add the egg, grated pecorino Romano cheese, fresh parsley, minced garlic (if using), and salt and pepper to taste.
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If you like, add finely chopped cooked ham or salami to the mixture for extra flavor.
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Mix everything together until fully combined. The mixture should be firm but still soft enough to shape into balls.
3. Form the polpette (croquettes):
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With wet hands (to prevent sticking), take small portions of the potato mixture and form them into small balls or oval shapes, depending on your preference.
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If you want to add a gooey cheese center, press a small cube of mozzarella into the center of each ball, then reshape the ball around it to enclose the cheese.
4. Coat the polpette:
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Lightly dust the formed polpette in flour to help them hold together while frying.
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Then, roll each one in breadcrumbs to coat them evenly. This will create a crispy exterior when frying.
5. Fry the polpette:
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Heat a generous amount of olive oil in a large skillet over medium heat. You want enough oil to submerge the polpette about halfway.
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Once the oil is hot (you can test it by dropping in a small piece of breadcrumb – it should sizzle immediately), fry the polpette in batches. Fry each batch for about 3-4 minutes on each side, or until golden brown and crispy.
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Use a slotted spoon to remove the polpette from the oil and place them on a plate lined with paper towels to drain any excess oil.
6. Serve:
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Serve the Polpette di Patate alla Siciliana hot, garnished with additional fresh parsley, if desired.
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They are perfect on their own or paired with a light dipping sauce, such as tomato sauce, garlic aioli, or a squeeze of lemon juice.
Tips for Perfect Polpette:
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Consistency: If the potato mixture is too loose or sticky to form into balls, add more breadcrumbs to firm it up.
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Cheese options: While mozzarella is a classic choice for the gooey center, you can use other cheeses like scamorza or fontina for a different flavor.
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Frying: Make sure the oil is hot enough before frying. If the temperature is too low, the polpette will absorb too much oil and become greasy.
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Make ahead: You can prepare the polpette in advance and refrigerate them for up to a few hours before frying. This helps them hold their shape better.
Serving Suggestions:
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Main course: Serve these potato croquettes as a main dish with a simple green salad or roasted vegetables.
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Appetizer: They also work well as an appetizer or party snack, served with a tangy dipping sauce.
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Side dish: Pair them with a variety of meats like grilled chicken, pork, or steak.
These Polpette di Patate alla Siciliana are crispy on the outside, soft and cheesy on the inside, with the perfect balance of flavors from the fresh herbs and Pecorino cheese. They’re a great way to enjoy potatoes in a different, more indulgent form!
Let me know if you’d like more ideas for Sicilian dishes or other Italian recipes!
