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Golden Potato Croquettes with Summer Green Bean & Tomato Salad

Name: Golden Potato Croquettes with Summer Green Bean & Tomato Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Potatoes; 3table_spoon Pecorino cheese; 1 Eggs (Yolk Only); as needed Salt; as needed Extra-virgin olive oil; as needed Basil (Leaves); 1 Egg; as needed All-purpose flour; as needed Breadcrumbs; as needed Peanut oil; 3 Tomato; 2cup Green Beans; 0.5 Yellow Onion; 0.5cup Pecorino cheese; as needed Extra-virgin olive oil; as needed Salt

Crispy, golden croquettes paired with a lively salad—an ideal vegetarian meal or appetizer for any occasion
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tania:

These croquettes are absolutely perfect for a quick, fresh yet scrumptious vegetarian dish. Plus, green beans and fresh tomatoes... such a childhood m...

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Indulge your cravings with these irresistible, crispy Potato Croquettes paired with a light and vibrant salad of green beans and cherry tomatoes. While deep-fried delights are best enjoyed in moderation, their rich flavor and satisfying crunch make them a must-have treat on special occasions.

This dish masterfully balances hearty, golden croquettes with a refreshing salad, making it perfect as a starter or as a standalone vegetarian meal—just increase the portions to suit your appetite.

Whether you're pleasing guests or treating yourself, a platter of piping hot potato croquettes served alongside a zesty green bean and tomato salad is sure to win hearts at any table.

If you love bite-sized, crowd-pleasing recipes, explore our extensive collection of homemade snack ideas. Visit our Recipe Index for creative finger foods and appetizers that will delight your taste buds every time the mood strikes!

Subscribe below for more authentic Italian recipes, wine updates, and exclusive kitchen tips in the Mamablip newsletter. Buon appetito!

Ingredients

for 4 servings

Ingredients for the Potato Croquettes

Potatoes 2
Pecorino cheese 3 table-spoon
Eggs (Yolk Only) 1
Salt as needed
Extra-virgin olive oil as needed
Basil (Leaves) as needed
Egg 1
All-purpose flour as needed
Breadcrumbs as needed
Peanut oil as needed

Ingredients for the Green Bean and Tomato Salad

Tomato 3
Green Beans 2 cup
Yellow Onion 0.5
Pecorino cheese 0.5 cup
Extra-virgin olive oil as needed
Salt as needed

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Preparation

for 4 servings

Step

Of 3

Crafting the Croquette Mixture

Thoroughly wash the potatoes and place them in a large pot with salted water. Bring to a boil and cook until they are fork-tender. Drain and let them cool just enough to handle. Peel the potatoes and transfer them into a medium mixing bowl. Mash thoroughly using a potato masher or fork until smooth.
Incorporate grated pecorino cheese, a drizzle of extra virgin olive oil, freshly chopped basil, and a single egg yolk. Season the mixture with salt to your preference, and mix well until all ingredients are evenly distributed. Prepare your dredging station: put flour on a flat plate, beat an egg in a separate bowl, and place breadcrumbs in another. These will be used to coat your croquettes.
Shape the potato mixture into small balls with your hands. Roll each ball first in the flour, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. Set aside on a tray.

Step

Of 3

Composing the Green Bean & Tomato Salad

Trim both ends of the green beans and rinse well.

Bring a large pot of salted water to a boil and cook the beans until they are bright green and just tender, retaining a pleasant crunch. Immediately rinse the cooked beans under cold running water to halt the cooking process and preserve their color and texture. Meanwhile, slice the cherry tomatoes into hearty rounds and combine them with finely minced onion in a mixing bowl. Season the mixture with salt, a generous swirl of extra virgin olive oil, and a handful of grated pecorino cheese for umami depth. Once the beans are drained and cooled, add them to the tomato and onion blend, tossing everything gently so the flavors mingle.

Step

Of 3

Frying and Plating the Croquettes

Heat peanut oil in a large, deep sauté pan until it reaches frying temperature (around 180°C/350°F for best results). Carefully lower the breaded croquettes into the hot oil, frying them in batches to avoid overcrowding. Cook until each croquette develops a crispy, golden crust and is heated through. Remove with a slotted spoon and drain on a plate lined with paper towels to absorb excess oil.

To serve, spoon portions of the vibrant green bean salad onto each plate, topping them with the freshly fried potato croquettes. Serve immediately while the croquettes are still crisp and the salad cool and refreshing.

Golden Potato Croquettes with Summer Green Bean & Tomato Salad

Crispy, golden croquettes paired with a lively salad—an ideal vegetarian meal or appetizer for any occasion
Add to favourites

15 total time (min)

35 cooking time (min.)

16 ingredients

250 kCal

3 steps to complete the preparation