Crocchette di Patate Recipe
Crocchette di Patate
Equipment
- Equipment Needed
- A large pot for boiling potatoes
- A frying pan or deep fryer
- A slotted spoon
- A plate for breading
Ingredients
- Ingredients:
- 2 large russet potatoes preferably old potatoes
- 1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese to taste
- 1 large egg
- Salt and pepper to taste
- 1/2 cup all-purpose flour for breading
- Oil for frying olive oil is traditional, but vegetable oil works too
Instructions
- Method:
- Prepare the Potatoes:
- Boil the potatoes (with skin on) in salted water until soft—about 45 minutes to an hour.
- Once cooked, drain and let cool slightly. Peel the potatoes and mash them thoroughly until smooth. A vegetable mill can help create the perfect texture.
- Mix the Ingredients:
- In a large bowl, combine the mashed potatoes, grated cheese, salt, and pepper.
- Add the egg and mix until everything is well incorporated. The mixture should be soft but not too sticky, if it's too loose, add another egg to help bind it.
- Shape the Crocchette:
- Dust your hands with flour, then take small portions of the potato mixture and shape them into oval or cylindrical croquettes. Coat each crocchetta with a light layer of flour to help them crisp up during frying.
- Fry the Crocchette:
- Heat about 3 inches of oil in a frying pan or deep fryer over medium-high heat.
- Once the oil is hot (you can test it by dropping in a small piece of potato—if it sizzles, it’s ready), fry the crocchette in batches, turning occasionally until golden brown and crispy on all sides.
- Drain and Serve:
- Remove the crocchette with a slotted spoon and drain on a paper towel. Serve hot and enjoy!
- Variations:
- Cheese: For a richer flavor, try adding mozzarella or a blend of cheeses.
- Herbs: Add finely chopped parsley or basil for a fresh kick.
- Vegetarian: These crocchette are naturally vegetarian, but if you're looking to keep them dairy-free, substitute the cheese with a plant-based alternative.
Let me show you how I make Crocchette di Patate, a traditional, delicious Italian potato croquette that’s popular in Southern Italy. These crispy, golden fritters are packed with mashed potatoes, cheese, and a hint of seasoning. Whether as a snack, appetizer, or side dish, they’re sure to impress.
Where in Italy: Crocchette di Patate are beloved in many parts of Southern Italy, especially in Naples and Sicily. They are often enjoyed as street food or served at family gatherings.
What to Expect:
From my own personal experience, these crocchette are incredibly satisfying. You can expect a crispy outer layer and a creamy, cheesy interior. They are perfect for sharing, but they also disappear quickly, so make extra if you’re serving a crowd.
Ingredients:
- 2 large russet potatoes (preferably old potatoes)
- 1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese (to taste)
- 1 large egg
- Salt and pepper (to taste)
- 1/2 cup all-purpose flour (for breading)
- Oil for frying (olive oil is traditional, but vegetable oil works too)
- > Go get the must-have equipment and ingredients for creating a Savory #Crocchette di Patate now.
Prep Time: 15 minutes
Calories per Serving: Approximately 150 calories (depending on the size of the crocchette)
Equipment Needed:
- A large pot for boiling potatoes
- A frying pan or deep fryer
- A slotted spoon
- A plate for breading
- > Go get the must-have equipment and ingredients for creating a Savory #Crocchette di Patate now.
Method:
- Prepare the Potatoes:
- Boil the potatoes (with skin on) in salted water until soft—about 45 minutes to an hour.
- Once cooked, drain and let cool slightly. Peel the potatoes and mash them thoroughly until smooth. A vegetable mill can help create the perfect texture.
- Mix the Ingredients:
- In a large bowl, combine the mashed potatoes, grated cheese, salt, and pepper.
- Add the egg and mix until everything is well incorporated. The mixture should be soft but not too sticky, if it’s too loose, add another egg to help bind it.
- Shape the Crocchette:
- Dust your hands with flour, then take small portions of the potato mixture and shape them into oval or cylindrical croquettes. Coat each crocchetta with a light layer of flour to help them crisp up during frying.
- Fry the Crocchette:
- Heat about 3 inches of oil in a frying pan or deep fryer over medium-high heat.
- Once the oil is hot (you can test it by dropping in a small piece of potato—if it sizzles, it’s ready), fry the crocchette in batches, turning occasionally until golden brown and crispy on all sides.
- Drain and Serve:
- Remove the crocchette with a slotted spoon and drain on a paper towel. Serve hot and enjoy!
Variations:
- Cheese: For a richer flavor, try adding mozzarella or a blend of cheeses.
- Herbs: Add finely chopped parsley or basil for a fresh kick.
- Vegetarian: These crocchette are naturally vegetarian, but if you’re looking to keep them dairy-free, substitute the cheese with a plant-based alternative.
Substitutions for Dietary Needs:
- Gluten-Free: Use a gluten-free flour blend for the breading.
- Vegan: Replace the egg with a flaxseed egg or mashed potatoes as the binder.
- > Go get the must-have equipment and ingredients for creating a Savory #Crocchette di Patate now.
Nutritional Information per Serving:
- Calories: ~150
- Fat: 7g
- Carbs: 22g
- Protein: 3g
- Fiber: 2g
I hope this guide has made making Crocchette di Patate seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please leave your honest comment.
Enjoy making these tasty Italian bites, and buon appetito.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
