Crocchè di Patate (Neapolitan Potato Croquettes)

Directions

1. Boil unpeeled potatoes in salted water until tender, about 30 minutes. Drain, peel while warm, and mash using a ricer. Allow to cool completely.
2. Mix in the butter, Parmesan, chopped basil, salt, pepper, and egg yolks until a compact dough forms.
3. Pinch walnut‑sized portions, flatten in the palm, place a mozzarella cube in the center, and shape into small 8 cm cigar‑shaped croquettes.
4. Set up three bowls: one with flour, one with beaten eggs seasoned with a pinch of salt, pepper, and extra Parmesan, and one with breadcrumbs.
5. Roll each croquette in flour, dip in egg, then coat thoroughly with breadcrumbs. Arrange on a tray and chill for 30 minutes to firm up.
6. Heat vegetable oil to 160 °C in a deep pan. Fry croquettes in batches for 3–4 minutes until evenly golden and crisp. Drain on paper towels.
7. Serve hot as an antipasto or snack alongside a squeeze of lemon.

Suggestions from Lucia

• Resting the croquettes in the fridge helps them keep their shape and prevents leaks while frying.
• For extra flavor, swap mozzarella for smoked provola or add a pinch of nutmeg to the potato mix.
• Use day‑old, floury potatoes—they have less moisture and make lighter croquettes.

History of this Dish

Crocchè di Patate arrived in Naples during the Bourbon period, inspired by French croquettes. Over time, Neapolitans made the recipe their own, adding basil and soft mozzarella. Today the golden cylinders are a beloved staple of southern Italian friggitorie (fry shops) and festive family antipasti