Crocchè

Potato croquettes made from dry riced potato, chilled hard before frying.

Egg. Not vegetarian — contains mozzarella whose rennet the source does not name, parmesan whose rennet the source does not name.

Ingredients

• 1 kg floury potatoes
• 80 g parmesan, grated
• 2 eggs, for the mixture
• a handful of parsley, chopped
• 100 g mozzarella, in small cubes
• 2 eggs, beaten, for coating
• 200 g fine breadcrumbs
• 1 litre sunflower oil, for deep frying, which is poured off
• 1 teaspoon salt
• nutmeg

Method

1. Boil the potatoes WHOLE AND UNPEELED, then peel them hot. Cut up and boiled they take on water, and water is the enemy of every later step here.
2. Rice them while hot and spread them on a tray to steam dry for 10 minutes.
3. Work in the parmesan, the 2 eggs, parsley, salt and nutmeg. The mixture should hold a shape without sticking to your hands.
4. CHILL IT TWO HOURS, properly cold. Shaped warm, these slump in the fryer and split, and a split croquette empties itself into the oil.
5. Take a handful, flatten it, put a cube of mozzarella in the middle and close it into a cylinder about 7 cm long.
6. Roll in beaten egg and then breadcrumbs. Chill again 30 minutes.
7. Deep fry at 175C for 3 to 4 minutes until deep gold, three or four at a time so the oil stays hot.
8. Drain them on a rack rather than paper, and pour the oil off once it has cooled.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes