- Stanley Tucci made cheesy potato croquettes with his mom on Instagram.
- The Tucci recipe includes potato, flour, breadcrumbs, eggs, cheese and parsley.
- These simple appetizers would be delicious with a red sauce, and they’re very customizable.
If French fries and mozzarella sticks are among your favorite appetizers, there’s a good chance you’re going to love the potato croquettes that Stanley Tucci just posted on his Instagram. They’re like an elevated mix of those two favorite snacks, and they’re enticingly fluffy, crispy and cheesy. The actor’s mom walked him through the incredibly easy steps in a heartwarming mother-son moment.
In Calabria—the Southern Italian region that Stanley Tucci’s family descends from—these cigar-shaped croquettes are simply called crocchette, are often made with rice or potatoes and can include a myriad of mix-ins, whether you prefer adding some sausage, anchovies or vegetables. But this classic version features little more than mashed potatoes, egg and cheese—and they’re absolutely delicious.
Unlike American mashed potatoes, this recipe does not call for butter or milk. Instead, Joan Tucci begins with a base of plain mashed potatoes (russets work well since their higher starch content yields fluffy results, but creamy Yukon Golds are also a great choice). She then mixes in Pecorino Romano cheese, whisked eggs, flour, bread crumbs and minced parsley.
It’s unclear if she adds any additional seasonings off-screen, though the generous amount of cheese that went in means that no additional salt is necessary. Still, a dash of black pepper is found in many recipes, and it would be a tasty addition here as well.
The duo works together to roll the mixture between their palms in a hilarious moment where Tucci’s mom one-ups her undoubtedly skilled son by showing a little more finesse in her technique than his—Tucci even notes that his croquette looks a bit like a sad worm. They then carefully place the rolled mixture into a preheated pan with oil. (We’re assuming olive oil, but you could use almost any high-heat frying oil.) In just a few minutes, the croquettes form an irresistible golden brown crust.
Letting them rest on a paper towel for a few minutes absorbs any excess oil, and the short cooling process also helps them to solidify, making them easier to handle and less likely to fall apart. Tucci and his mother don’t wait long to taste them, clinking their croquettes together in a toast to their crispy creations.
While there were no dips in sight on Tucci’s countertop, you might find these croquettes served with a simple salsa made from the region’s peperoncinos Calabrese—small, bright red peppers with a unique spicy, smoky and fruity flavor. Sometimes you can find these delicious peppers jarred at the supermarket and use them to give your own sauce a big kick.
You can also serve these delicious potato bites with a garlic aioli, or take a cue from American fare and whip up a simple marinara sauce, like the kind that diners nearly always serve with mozzarella sticks. Whichever way you decide to enjoy them, you’re sure to fall in love with this Italian finger food—and maybe even impress a few dinner guests along the way.
