Potato crocchè recipe from of 07-05-2010 [Updated on 21-12-2018]
The potato croquettes, also called panzarotti, are a typical Neapolitan recipe; they are small potato croquettes in the shape of cylinders with a filling of stringy mozzarella. The crocchè are breaded in egg and breadcrumbs and then fried and are one of the best things in Neapolitan cuisine. The recipe is quite simple, but the choice of potatoes is essential for the success of the dish (the potatoes to choose are the yellow-fleshed ones because they are more "floury"), otherwise the crocchè risk opening during cooking.
In Naples i potato croquettes are one of the most popular street food, a typical fried food product that usually goes with zeppole (pancakes made with water, flour and yeast), but also with scagliozzi (triangular slices of fried polenta), with rice balls (small arancini round) and frittatine (pasta omelettes with bechamel sauce).
What I propose is the recipe for the panzarotti we make at my house, when my mom decides to prepare them for us it is always a great party, last night we had a record feast and I took the opportunity to photograph all the steps so I could list the recipe on the blog pages;)
How to make potato croquettes
Wash the potatoes and cook them in a pot with plenty of water for 20/30 minutes from the start of boiling
Meanwhile, drain the mozzarella, cut it into cubes and put it in the fridge.
Drain the potatoes, peel them and mash them in the potato masher collecting the puree in a large bowl
Add the eggs, Parmesan, pecorino, a pinch of salt, pepper and chopped parsley to the mashed potatoes.
Mix the ingredients well and mix everything together to form a firm dough.
Moisten your hands, take a spoonful of dough and place a little mozarella in the center
Close the dough to form small cylinders that you will place on a serving dish.
Then pass the potato croquettes in the egg white and finally in the breadcrumbs and place them in the fridge for an hour.
Heat the oil in a large pan and fry the potato croquettes until the breading is golden brown.
Then lift the crocchè with a slotted spoon and place them on a plate lined with absorbent paper. Serve the potato croquettes hot.