Ingredients
POTATOES
1 kg
EGG
2
GRATED PARMESAN CHEESE
50 grams GRATED
PECORINO
50 grams
PARSLEY
1 clump SALT to taste PEPPER to taste PROVOLA to taste PEANUT OIL to taste FOR THE BREADING FLOUR to taste BREADCRUMBS to taste EGG W

Neapolitan crocchè, also known as panzarotto, is a classic street food of Neapolitan cuisine, sold in all street chip shops along with zeppole di pasta, pasta omelettes and scagliozzi. It’s a simple potato croquette with a soft, stringy center of provola or mozzarella, breaded in flour, egg and breadcrumbs, then fried in boiling seed oil.

Making potato croquettes at home is not at all complex, but we have some tips for you to achieve the perfect result. First of all, it is important to choose floury and yellow-fleshed potatoes, the most suitable for obtaining a compact crocchè that does not fall apart during cooking. Once you have prepared the dough with potatoes, eggs and spices, all you have to do is take a part of it, fill it with scamorza, give the panzarotti the classic cylinder shape and then bread them.

Our recipe calls for an infallible breading, which does not come off the dough, so you have to follow three steps: flour the crocchè, roll it in egg white and finally in breadcrumbs. To seal everything well, you can also proceed to a double breading, repeating the previous steps a second time.

Finally, in order not to break the potato croquettes during frying, let the mixture harden in the refrigerator for at least 30 minutes, or for 5 minutes in the freezer, and monitor the temperature of the oil with a kitchen thermometer. . With the indicated doses you will get about 10 kibbles.

Find out how to make Neapolitan potato croquettes by following the step-by-step procedure and tips. If you liked this recipe, also try the potato croquettes and the Neapolitan fried pizzelle.

How to prepare Neapolitan potato crocchè

Step 1
To prepare the Neapolitan crocchè, start by cooking the potatoes: place them in a saucepan with plenty of water
1
, turn on the heat and boil them for about 30 minutes, or in any case until easily pierced with the tines of a fork. Do not overcook the potatoes, otherwise it will be more difficult to shape the croquettes.

Step 2
Then, let them cool, peel them and, using a potato masher, puree them, collecting them in a large bowl.
2
.

Step 3
Add the eggs and season with grated parmesan, pecorino and black pepper. Flavor with the washed and chopped parsley
3
.

Step 4
Mix all the ingredients well until you have a homogeneous and easy-to-work dough
4
, then add salt.

Step 5
At this point, cut the scamorza into
5 sticks
.

Step 6
Wet your hands and scoop out some dough. Then form an oval, slightly flatten it in the center and lay out a piece of scamorza.
6
.

Step 7
Close the crocchè well, working it to obtain the classic cylindrical shape
7
. Once ready, arrange them on a serving plate and set them aside.

Step 8
Now take care of the breading: put the flour on a plate
8
.

Step 9
Pour the egg whites into a second dish
9
.

Step 10
Collect the breadcrumbs in a third dish
ten
.

Step 11
Next, coat the croquettes in this order: dip them first in the flour and then in the egg whites.
11
.

Step 12
Finally, cover them with breadcrumbs, arrange them on a plate
12
and leave to rest for one hour in the refrigerator: the rest will prevent the breadcrumbs from coming off during cooking and will ensure the formation of a golden and crispy crust.

Step 13
In a non-stick pan, heat plenty of seed oil and make sure it reaches 170°C with a cooking thermometer: if you don’t have one available, you can follow one of the homemade methods for monitoring oil temperature. . Fry the croquettes until golden brown, turning them occasionally: to keep the oil temperature constant, cook them a few at a time.
13
.

Step 14
Place the croquettes on a plate lined with paper towel to drain off excess oil.
14
.

Step 15
The croquettes are ready to be served: enjoy them hot and melting
15
.

Tips and variations
If you want to make an even more appetizing version of potato croquettes, you can stuff them with a slice of cooked ham.

If the dough is soft, add a little flour or breadcrumbs before breading. If using mozzarella instead of provola, let it drain well to prevent the batter from getting too wet. In general, we advise you to opt for fiordilatte, provola or, alternatively, caciocavallo.

For a lighter variant of potato croquettes, you can prepare them in the oven: place them on a baking sheet lined with parchment paper, drizzle with oil and bake at 200°C for 15-20 minutes .

If you have special needs, you can also make the croquettes without eggs: prepare a very compact dough with 1 kg of boiled red potatoes, 50 g of pecorino, 50 g of parmesan, 2 tablespoons of breadcrumbs, salt, pepper. and parsley; stuff it with provola and make a dough with 150 ml of water and 100 g of flour; dip the croquettes in the batter and then in the breadcrumbs, then fry or bake them.

storage
The Neapolitan potato croquettes can be kept for 2 days in the refrigerator, closed in an airtight container. Raw, you can keep them in the refrigerator for up to 1 day or, alternatively, freeze them in the special freezer bags.