Kitchen Recipe Collection
Italian Crocchè di Patate (Potato Croquettes)
A staple of Neapolitan street food. Creamy mashed potatoes mixed with cheese and herbs, breaded, and deep-fried into golden cylinders.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- starchy potatoes (russet or yellow)
- eggs (separated)
- parmesan or pecorino cheese (grated)
- mozzarella or provola cheese (diced)
- fresh parsley
- salt and black pepper
- flour
- breadcrumbs
- oil for frying
Equipment
- Potato ricer
- Deep pot for frying
Instructions
- 1
Boil Potatoes
Boil the potatoes whole and unpeeled until fork-tender. (Boiling with skins on prevents them from absorbing too much water).
- 2
Mash
Peel the potatoes while still hot and pass them through a potato ricer into a large bowl. Let them cool slightly.
- 3
The Mixture
Mix the mashed potatoes with grated parmesan, chopped parsley, egg yolks, salt, and lots of black pepper. The mixture must be firm, not wet.
- 4
Shape
Take a golf-ball-sized piece of the potato mixture. Flatten it in your hand.
- 5
Stuff
Place a few small cubes of mozzarella (or smoked provola) in the center.
- 6
Seal
Fold the potato around the cheese and roll it into a neat, smooth cylinder shape (about the size of a cork).
- 7
Breading Station
Set up bowls with flour, beaten egg whites (or whole eggs), and fine breadcrumbs.
- 8
Bread the Crocchè
Roll each cylinder in flour, then egg, and finally breadcrumbs, ensuring a tight, even coating.
- 9
Fry
Heat oil to 350°F (175°C). Fry the croquettes in batches for 3-4 minutes until deep golden brown.
- 10
Drain and Serve
Drain on paper towels. Serve hot while the cheese core is still melted.
Cooking Tips
- Watery potatoes will cause the croquettes to explode in the fryer. Use starchy potatoes and bake or boil them with skins on.
- If your potato mixture feels too wet, do not add flour (it makes them heavy). Instead, chill the mixture in the fridge for an hour before shaping.
Variations
- With Prosciutto: Add finely diced prosciutto or salami to the potato mixture.
Chef's Notes & Storage
- Often sold in paper cones (cuoppo) alongside arancini and zeppole on the streets of Naples.
Nutrition Estimate
320 calories · 10g protein · 38g carbs · 14g fat · 3g fiber per serving
