Crocchè di patate
Potato croquettes with mozzarella
Crocchè: Neapolitan potato croquettes with a molten mozzarella heart (cazzilli in Palermo)
In Naples, crocchè are the first thing in the paper cone at a friggitoria and the opening act at every pizzeria: logs of seasoned mashed potato with a strip of mozzarella hidden inside, breaded and fried until crisp. In Palermo their simpler cousins, cazzilli, are tucked into sesame rolls with chickpea fritters. Children love them hot from the pan. Parmigiano and mozzarella are usually made with animal rennet; vegetarian versions work. Chef's tip: boil the potatoes in their skins and mash them while still hot but dry; peeled potatoes take on water and the croquettes split in the oil.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 ¼ lb floury potatoes such as Maris Piper or russetunpeeled
- 1 ¾ oz Parmigiano Reggiano or a vegetarian hard cheesegrated
- 2 tbsp flat-leaf parsleychopped
- 1 pinch nutmeg
- 1 tsp salt
- ½ tsp black pepper
- 5 ½ oz mozzarella or a vegetarian alternativecut into 12 strips, patted dry
- 2 eggsbeaten, for coating
- 4 oz dried breadcrumbs
- 4 ¼ cups sunflower or peanut oilfor frying
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Method
0/6 doneStep 1: Boil 2 ¼ lb floury potatoes such as Maris Piper or russet in their skins for 20–25 minutes, until a knife slides in easily. Drain, peel while hot and mash or press through a ricer.
25 minStep 2: Spread the mash on a plate for 10 minutes to let the steam escape, then mix in 2 egg yolks, 1 ¾ oz Parmigiano Reggiano or a vegetarian hard cheese, 2 tbsp flat-leaf parsley, 1 pinch nutmeg, 1 tsp salt and ½ tsp black pepper.
10 minStep 3: Take a golf-ball-size piece, flatten it in your palm, put a strip of 5 ½ oz mozzarella or a vegetarian alternative in the middle and close the potato around it into a log 8 cm long. Repeat to make 12.
Step 4: Roll each log in 2 eggs, then in 4 oz dried breadcrumbs. Chill for 20 minutes to firm up.
20 minStep 5: Heat 4 ¼ cups sunflower or peanut oil in a deep pan to 350°F. Fry 3–4 at a time for 3–4 minutes, turning, until deep golden all over. Common mistake: frying too cold; the croquettes drink oil and burst.
12 minStep 6: Drain on kitchen paper and serve hot, while the cheese is molten.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 11 g
- Carbs
- 36 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crocchè di patate take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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