Very crunchy on the outside and soft and creamy on the inside, the potato croquettes presented in this recipe are an explosion of taste and goodness.

Golden in color thanks to the addition of a pinch of saffron in the dough, it is the parmesan and flour that make the most loved finger food in the world the perfect consistency for a dip in boiling oil.

The real master’s touch, however, is the breading of these croquettes, made of corn flakes crumbled, but not too much. The batter is the right compromise for a homogeneous and even crunchier result.

Perfect for frying, in this recipe the potato croquettes are cooked in an air fryer or in the oven, so that they are lighter and more digestible.

Queen of takeaways, potato croquettes are a delicious appetizer or side dish to be enjoyed on any occasion.

For a more intense flavour, you can add spices to taste.

Wash, peel and cut the potatoes, boil them in water until they soften.

Once cooked, mash them and add flour, Parmesan, salt and saffron. Mix everything together and form sausages (grease your hands with a little oil to make the operation easier). Prepare the batter with eggs, flour and a pinch of salt, bread the croquettes in breadcrumbs, dip them in the batter and then pass them in the crumbled cornflakes. Cook in an air fryer or oven at 200°C for about 10 minutes.