Crocchè di Patate (Neapolitan Potato Croquettes)
Crocchè di patate are crispy Neapolitan potato croquettes with a soft, savory center. Packed with cheese and herbs, they deliver authentic Italian comfort in every bite.
Crocchè di Patate (Neapolitan Potato Croquettes)
Credit Alberto Conde Kitchen in the Med
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Table of Contents
Reasons to make this recipe
- It is a wholesome meal, rich in carbohydrates, and most people love it (I know I do), but be mindful to keep a balanced diet.
- This recipe combines molten cheese, potato, bread, and eggs. You will not be hungry after eating it.
- Most people use béchamel (white sauce) as a croquette blending agent. Some Neapolitans in Southern Italy thought they could use mashed potatoes to make their croquettes, and they called them Crocchè di Patate.
What are Crocchè di patate?
They are Italian potato croquettes made from mashed potatoes mixed with cheese, eggs, and herbs, then coated in breadcrumbs and fried to golden perfection. They offer a delicious contrast between a crispy exterior and a creamy, savory interior.
Where do they come from?
These croquettes originate from Naples, in the Campania region of Italy. They’re a staple of Neapolitan street food and home cooking.
Ingredients
Potatoes Resemblance
Credit Alberto Conde Kitchen in the Med
- One pound, or just over a pound (500-550grams) of potatoes
- 50 grams of grated Parmesan cheese
- One egg yolk
- Roughly one hundred grams of “pasta filata” cheese like Provolone, Mozzarella, Scamorza, etc.
- Fresh parsley, salt and pepper
Coating
Eggs Resemblance
Credit Alberto Conde Kitchen in the Med
- Any nut butter you like. I recommend cashew nut butter. It is creamy and delicious.
- Greek Yogurt.
- For this recipe, we are substituting 1/4 cup (60 ml) of tahini for approximately the same amount of nut butter or Greek Yogurt.
If you choose nut butter, protein and fat contents will rise slightly. Adjust to taste.
Instructions
- Depending on size, boil the potatoes for about 20-25 minutes. Insert a knife; the potatoes are ready if it goes smoothly without resistance. Choose a starchy variety with a slightly floury texture and low moisture content to prevent them from falling apart while boiling. (Many brands already tell you in the packaging if they are good to boil)
- Peel the potatoes, place them in a bowl, and mash them as if you were making mashed potatoes, using a potato masher, a food mill, or even a fork, but never a food processor for this recipe. A blender or food processor could make the potatoes too mushy or soft. Let them cool.
- Add the egg yolk, freshly ground pepper, grated Parmesan cheese, a bit of chopped fresh parsley, and salt, and mix until smooth.
- Dampen your hands and shape the croquettes into balls or, better yet, into the traditional elongated “log” shape.
- Cut the cheese into thin sticks for the filling. Italian stringy cheeses like mozzarella, provolone, or scamorza are the best for this recipe.
- Make a longitudinal cut in the croquette, insert a cheese stick into the slit, and then close it again. If you’re using square cheese pieces instead of sticks, you can carefully insert two or three cubes into each croquette and then close it again so that the outer surface of the croquette is smooth again.
- Bread coating: Beat two eggs lightly and coat the croquettes before rolling them in the breadcrumbs.
- Fry the croquettes in a pan or skillet with vegetable oil and place them on a dish after you drain the excess oil.
Suggestions for Serving
Serve with tomato sauce or your favored dip.
Crocchè di Patate
Tips and ideas
- Experiment with the filling; you can use different Mediterranean aromatic herbs.
- If you have purple potatoes, use them. They will be aesthetically pleasing and surprise you after you take the first bite.
Crocchè di Patate
Crocché di Patate FAQ
1. What are Crocchè di Patate?
They are Italian potato croquettes made from mashed potatoes mixed with cheese, eggs, and herbs, then breaded and fried until crispy.
2. Where do Crocchè di Patate come from?
They originate from Naples, Italy, and are a particular part of Neapolitan street food and home cooking traditions.
3. What do they taste like?
They have a crispy, golden crust, a soft, creamy interior, and a savory flavor with hints of cheese and herbs.
4. Can they be baked instead of fried?
Yes, you can bake them for a healthier alternative. However, frying gives them their signature crispy texture.
5. Are Crocchè di Patate gluten-free?
Traditional recipes are not gluten-free due to breadcrumbs.
6. Can you freeze them?
Yes, you can freeze them before frying. When ready to eat, fry them directly from frozen for the best texture.
7. What do you serve them with?
Serve them as an appetizer, side dish, or snack, often accompanied by dipping sauces like marinara or aioli.
8. Can they include other ingredients?
Variations often include prosciutto, mozzarella, or ham for added flavor.
9. How do you store leftovers?
Store them in an airtight container in the refrigerator for up to 2 days. To maintain crispiness, reheat in the oven.
10. Are they vegetarian?
Most recipes are vegetarian, but this version is not. It has egg yolk and cheese.
Crocchè di Patate (Neapolitan Potato Croquettes) Recipe
Hover the mouse over number of servings to get your desired amount.
Ingredients
- lb potatoes
- 50 g grated Parmesan cheese
- 1 egg yolk
- 100 g cheese pasta filata cheese, like Provolone, Mozzarella, Scamorza, etc
- 1 tbsp parsley
- salt
- pepper
- 0.5 cup bread crumbs for coating, adjust as needed
- 2 eggs for coating, adjust as needed
Instructions
- Depending on size, boil the potatoes for about 20-25 minutes. Insert a knife; the potatoes are ready if it goes smoothly without resistance. Choose a starchy variety with a slightly floury texture and low moisture content to prevent them from falling apart while boiling. (Many brands already tell you in the packaging if they are good to boil)
- Peel the potatoes, place them in a bowl, and mash them as if you were making mashed potatoes, using a potato masher, a food mill, or even a fork, but never a food processor for this recipe. A blender or food processor could make the potatoes too mushy or soft. Let them cool.
- Add the egg yolk, freshly ground pepper, grated Parmesan cheese, a bit of chopped fresh parsley, and salt, and mix until smooth.
- Dampen your hands and shape the croquettes into balls or, better yet, into the traditional elongated "log" shape.
- Cut the cheese into thin sticks for the filling. Italian stringy cheeses like mozzarella, provolone, or scamorza are the best for this recipe.
- Make a longitudinal cut in the croquette, insert a cheese stick into the slit, and then close it again. If you're using square cheese pieces instead of sticks, you can carefully insert two or three cubes into each croquette and then close it again so that the outer surface of the croquette is smooth again.
- Bread coating: Beat two eggs lightly and coat the croquettes before rolling them in the breadcrumbs.
- Fry the croquettes in a pan or skillet with vegetable oil and place them on a dish after you drain the excess oil.
Nutrition
