📝 About This Recipe
Transport yourself to the bustling streets of Naples with these iconic potato croquettes, locally known as 'Panzarotti'. These golden treasures feature a silky, seasoned mashed potato interior wrapped around a molten core of mozzarella cheese, all encased in a shatteringly crisp breadcrumb shell. Perfect as an antipasto or a decadent snack, they embody the rustic soul of Italian comfort food with their delicate balance of nutmeg, Pecorino, and fresh parsley.
🥗 Ingredients
The Potato Base
- 1 kg Russet or Yukon Gold Potatoes (starchy potatoes are essential; boiled in their skins)
- 50 g Pecorino Romano Cheese (finely grated)
- 30 g Parmigiano Reggiano (finely grated)
- 2 large Egg Yolks (at room temperature)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
The Heart
- 150 g Mozzarella di Bufala or Low-Moisture Mozzarella (cut into small batons/sticks)
The Breading and Frying
- 100 g All-purpose Flour (for dredging)
- 2-3 large Whole Eggs (beaten with a pinch of salt)
- 200 g Fine Breadcrumbs (traditional dry breadcrumbs work best)
- 1 liter Peanut Oil or Sunflower Oil (for deep frying)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot of cold salted water. Bring to a boil and cook for 25-35 minutes until fork-tender but not falling apart.
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2
Drain the potatoes and peel them while they are still hot (hold them with a clean kitchen towel to protect your hands). Use a potato ricer to mash them into a large bowl; this ensures a light, airy texture without lumps.
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3
Spread the mashed potatoes slightly across the bowl and let them cool for about 10-15 minutes. This allows excess steam to escape, preventing the croquettes from being too mushy.
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4
Add the egg yolks, grated Pecorino, Parmigiano, chopped parsley, nutmeg, salt, and pepper to the potatoes. Mix thoroughly with a wooden spoon or your hands until a cohesive, fragrant dough forms.
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5
Take a small handful of the potato mixture (about 50-60g) and flatten it in your palm. Place a small baton of mozzarella in the center.
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6
Carefully fold the potato dough over the cheese, rolling it between your palms to form a cylinder shape with rounded ends. Ensure the cheese is completely sealed inside.
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7
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
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8
Dredge each croquette lightly in flour, shaking off the excess. Dip it into the egg wash to coat completely, then roll it in the breadcrumbs, pressing gently so the crumbs adhere firmly.
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9
Optional but recommended: Place the breaded croquettes on a tray and refrigerate for 30 minutes. This helps them hold their shape during frying.
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10
Heat the oil in a deep pan or Dutch oven to 175°C (350°F). Use a thermometer to ensure the temperature stays consistent.
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11
Fry the croquettes in batches of 3 or 4 to avoid crowding the pan. Cook for 3-4 minutes, turning gently, until they are a deep golden brown on all sides.
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12
Use a slotted spoon to remove the croquettes and drain them on a wire rack lined with paper towels. Sprinkle with a tiny pinch of sea salt while hot.
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13
Let them rest for 2 minutes before serving so the cheese inside reaches the perfect 'stringy' consistency without burning your guests.
💡 Chef's Tips
Always boil potatoes in their skins to prevent them from absorbing too much water, which causes croquettes to burst. If your potato mixture feels too wet, add a tablespoon of flour or extra cheese, but avoid overworking the starch. Ensure the mozzarella is patted dry with paper towels before stuffing; excess moisture is the enemy of a crisp croquette. For an extra-crunchy shell, you can 'double-bread' by dipping them in egg and crumbs a second time. Use a neutral oil with a high smoke point like peanut or sunflower oil for the cleanest flavor.
🍽️ Serving Suggestions
Serve hot as part of a classic 'Frittura Napoletana' alongside fried zucchini flowers and arancini. Pair with a crisp, chilled glass of Falanghina or Greco di Tufo white wine. Offer a side of spicy Arrabiata sauce or a simple garlic aioli for dipping. Accompany with a light arugula salad dressed with lemon and olive oil to cut through the richness. These make excellent finger food for a cocktail hour or a rustic Italian dinner party starter.