📝 About This Recipe
A cornerstone of Neapolitan 'Friggitoria' culture, these golden potato croquettes are more than just a snack; they are a masterpiece of Italian street food. Known affectionately as 'panzarotti' in Naples, they feature a silky, peppery potato mash surrounding a molten core of stringy mozzarella cheese. Encased in a double-breaded crust that shatters upon the first bite, these crocchè offer a sublime contrast of textures that captures the vibrant spirit of Southern Italy.
🥗 Ingredients
The Potato Base
- 1 kg Russet or Yukon Gold Potatoes (starchy potatoes are essential; boiled in their skins)
- 50 grams Pecorino Romano cheese (finely grated)
- 30 grams Parmigiano Reggiano (finely grated)
- 2 Egg yolks (large, at room temperature)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
- to taste Salt (be generous as potatoes absorb salt)
The Melting Heart
- 150 grams Mozzarella di Bufala or Fior di Latte (cut into small batons and drained of excess moisture)
- 50 grams Salami or Cooked Ham (optional, finely diced for extra flavor)
The Breading and Frying
- 1 cup All-purpose flour (for the first coating)
- 2-3 Egg whites (lightly beaten until frothy)
- 2 cups Fine breadcrumbs (high quality, non-seasoned)
- 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 25-30 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 tea towel to protect your hands). Pass them through a potato ricer into a large mixing bowl for a perfectly smooth texture.
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3
Spread the mashed potatoes out on a flat tray and let them cool completely. This allows steam to escape, ensuring the croquettes aren't too mushy.
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4
Once cooled, return the potatoes to the bowl. Add the egg yolks, grated Pecorino, Parmigiano, chopped parsley, nutmeg, salt, and a generous amount of black pepper.
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5
Mix the ingredients by hand until you have a compact, homogenous dough. If the mixture feels too wet, add a tablespoon of breadcrumbs, but do not overwork it.
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6
Take a small handful of the potato mixture (about the size of a large egg) and flatten it in your palm. Place a baton of mozzarella and a few bits of ham in the center.
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7
Carefully fold the potato dough over the filling, rolling it between your palms to create a smooth cylinder shape with rounded ends, about 8-10cm long.
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8
Set up your breading station: one bowl with flour, one with the lightly beaten egg whites, and one with breadcrumbs.
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9
Dredge each croquette lightly in flour, then dip into the egg whites, and finally roll in breadcrumbs until evenly coated. For an extra-crunchy shell that won't burst, repeat the egg white and breadcrumb steps (double breading).
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10
Place the prepared crocchè on a tray and refrigerate for at least 30 minutes. This 'setting' time is crucial for preventing them from breaking during frying.
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11
Heat the oil in a deep frying pan or pot to 175°C (350°F). Use a thermometer to ensure the temperature is consistent.
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12
Fry the crocchè in small batches (3-4 at a time) to avoid dropping the oil temperature. Fry for 3-4 minutes, turning gently, until they are a deep golden brown.
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13
Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil. Sprinkle with a tiny pinch of salt while hot.
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14
Let them rest for 2 minutes so the cheese inside settles into a gooey consistency, then serve immediately.
💡 Chef's Tips
Always boil potatoes in their skins to prevent them from absorbing too much water, which causes croquettes to fall apart. Ensure your mozzarella is very dry; if using fresh buffalo mozzarella, slice it and let it drain in a sieve for several hours before use. The double-breading technique (egg-crumbs-egg-crumbs) creates a structural 'armor' that keeps the melting cheese inside. Never crowd the pan while frying; if the oil temperature drops, the crocchè will absorb grease and become soggy. If the potato mixture is too sticky to handle, lightly grease your hands with a drop of olive oil.
🍽️ Serving Suggestions
Serve hot in a 'cuoppo' (a paper cone) for the authentic Neapolitan street food experience. Pair with a crisp, dry Italian white wine like Greco di Tufo or a cold lager. Accompany with other 'fritti' like Arancini or Fried Pizza Dough (Montanarine) for a full appetizer spread. A side of simple lemon wedges provides a bright acidity that cuts through the richness of the fried potato. For a modern twist, serve with a side of spicy Calabrian chili aioli for dipping.