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.
1 Kilo Potatoes
150 Grams Parmigiano
200 Grams Mozzarella
Salt and Pepper
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