Meat Croquettes (Polpette)
Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack. Todd Coleman
SHARE

Made with ground veal and potatoes, these are a classic Venetian cicheti. This recipe first appeared in our March 2012 issue, with Dana Bowen’s story Good and Plenty.

Polpette (Meat Croquettes) Polpette (Meat Croquettes)
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Yield: makes 30

Ingredients

  • 12 cup milk
  • 2 slices white sandwich bread
  • 1 12 lb. ground veal or pork
  • 2 cups mashed potatoes
  • 23 cup finely chopped parsley
  • 8 eggs
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • Canola oil, for frying
  • 12 cup flour
  • 1 cup plain bread crumbs

Instructions

  1. Pour milk over bread in a bowl; let soak for 10 minutes. Squeeze bread to drain milk; discard milk. Place bread in a bowl and mix with veal, potatoes, parsley, 4 eggs, garlic, and salt and pepper. Shape mixture into about thirty 1″ balls; place on a parchment paper-lined baking sheet, and chill. Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place flour, remaining eggs, lightly beaten, and bread crumbs in three separate bowls. Working in batches, dredge each meatball in flour, coat in eggs, and coat in bread crumbs; fry until golden brown, about 5 minutes. Drain on paper towels.

MORE TO READ