Potato croquette with ricotta and sage
Appetizers & Snacks

Potato croquette with ricotta and sage

Serving = 4 pax   –  Prep. Time = 1 h 35 mins  – Cooking  Time = 10 minutes


  • 1 kg. potatoes
  • 180 gr. fresh ricotta
  • 1 egg
  • 15 sage leaves
  • 60 gr. bread crumbs
  • 1/2 liter Sunflower oil to fry
  • Salt and pepper


Put the potatoes in a saucepan with salted water and boil until the potatoes becomes soft in the heart. Remove the potatoes peel and mash them into a bowl, adjust with salt and pepper as you like.

Add ricotta cheese and the finely chopped sage leaves.

Mix the ingredients and let cold in fridge for 1 hour, then with your hands make balls as big as the palm of your hand.

Beat the egg with some salt into a bowl then pass the croquettes first into the egg and then into the breadcrumbs.

Put the oil to heat up to the temperature of 170° in a narrow and tall pot so that the oil completely covers the croquette. Fry until golden (approx 6 minutes each).

Drain on paper put some salt and serve warm.

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