Potato Croquettes
Potato croquettes are the classic appetizer that accompanies pizza together with supplì or arancini and other fried whims, but it is not uncommon to find them in buffets or as a treat at street banquets.
Here is the recipe for Neapolitan potato crocchè:
Ingredients (20 croquettes)
900 grams of potatoes
2 egg yolks
2 whole eggs
4 tablespoons of grated Parmesan cheese
Nutmeg
black pepper
salt
White flour
Bread crumbs
100 grams of scamorza or semi-aged cheese.
Peanut oil
Method
- Boil the potatoes in their skins until they are soft (30 to 40 minutes, depending on the potatoes); drain the potatoes, let them cool slightly then peel and mash them using a potato masher;
- Allow the mashed potatoes to cool completely then add 2 egg yolks, salt to taste, nutmeg to taste, pepper to taste and Parmesan cheese. Mix the mixture in order to avoid lumps forming until a homogeneous mixture is obtained;
- Take a spoonful of dough, insert a small piece of smoked cheese or cheese in the center and shape the croquette giving it the shape of a cylinder. Repeat the same operation until the dough is finished;
- Beat the eggs then pass the cylinders first in the flour then in the beaten egg and finally in the breadcrumbs. Leave the croquettes aside;
- Heat the frying oil then, when it is hot (at about 180 °), place the croquettes by frying a maximum of 4 at a time for a couple of minutes or until the breading becomes golden and crunchy;
- Drain on absorbent paper and serve the croquettes when they are still hot.
