Crocchè di Patate

Our  Neapolitan Fritti series continues with one of my absolute favorites, Crocchè di Patate. Known as Panzarotti in Neapolitan, you might also know them as Crocchette or Potato Croquettes.

Creamy potatoes, parmigiano and mozzarella cheese, eggs, and a sprinkle of fresh parsley wrapped up into mouthwatering fried torpedoes.

Of course Giuseppe's Crocchè are a bit bigger (and dare I say better), more like the size and shape of a cigar that is big enough to eat as a secondo.

Make them in the classic style or dress them up with some provolone, prosciutto, salami, or any other ingredients your heart may desire. And of course, if you care to bake the potato mixture rather than fry it, you will be making another classic Neapolitan dish, Gattò di Patate.

Ingredients

  • 1 Kilo Potatoes

  • 150 Grams Parmigiano

  • 200 Grams Mozzarella

  • 3 Eggs

  • Flour

  • Bread Crumbs

  • Fresh Parsley

  • Salt and Pepper

  • Frying Oil

Method

  • Wash the potatoes

  • Boil the potatoes whole until they are tender

  • While the potatoes are cooking, dice the mozzarella into small cubes

  • Separate the egg yolks and whites

  • Chop a generous amount of fresh parsley

  • Peel the potatoes while they are still hot

  • Run the potatoes through a potato ricer into a large mixing bowl

  • Add the egg yolks, Parmigiano, salt and pepper to taste, and mix well

  • Add the parsley and mix through

  • Set the mixture aside to cool down to room temperature or refrigerate the mixture until you are ready to fry your Crocchè

  • Form the Crocchè by making a flat oval shape of potatoes in your hand

  • Put a few pieces of  mozzarella on top of the potato

  • Close the potato with your hand to make a torpedo shape

  • Coat each Crocchè in flour first, then egg whites and bread crumbs

  • Fry the Crocchè in batches until they are golden brown

  • Remove to paper towels to drain

  • Serve Immediately

Buon Appetito!

Crocchè di Patate was first published on NapoliUnplugged.com on June 21, 2012 as part of NU’s Cooking with Giuseppe series.

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