Italy Crocchè
Crocchè, or crocchè di patate, are Italian potato croquettes hailing from Naples and Sicily, beloved for their crispy exterior and soft, flavorful interior. These golden treats are traditionally made with mashed potatoes, eggs, and cheese, often flavored with parsley or nutmeg. A classic street food in southern Italy, crocchè are typically enjoyed as an appetizer or snack, showcasing the region's knack for transforming simple ingredients into indulgent bites. With their creamy filling and irresistible crunch, crocchè are perfect for sharing or serving at gatherings.
Recipe Servings: 10–12 crocchè
Prep Time
20 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
20 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lbs (700 g) potatoes (starchy varieties like Russets)
- ¼ cup (30 g) grated Parmesan cheese
- ¼ cup (30 g) shredded mozzarella (optional)
- 1 large egg yolk
- 2 Tbsp (10 g) chopped fresh parsley
- ¼ tsp (1 ml) ground nutmeg (optional)
- ½ tsp (5 ml) salt
- ¼ tsp (1 ml) ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120 g) breadcrumbs
- Vegetable oil, for frying
Directions
- Peel the potatoes and cut them into chunks. Boil them in salted water for 15–20 minutes, or until tender. Drain and let them cool slightly before mashing until smooth.
- In a large bowl, combine the mashed potatoes, Parmesan cheese, mozzarella (if using), egg yolk, parsley, nutmeg (if using), salt, and pepper. Mix until well incorporated. Cover and refrigerate for 30 minutes to firm up the mixture.
- Take a small handful of the mixture (about 2 tablespoons (30 ml)) and shape it into a cylindrical or oval croquette. Repeat with the remaining mixture, placing the croquette on a tray.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Roll each croquette in flour, dip it into the beaten eggs, and coat it evenly with breadcrumbs.
- Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the crocchè in batches for 2–3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve the crocchè warm as an appetizer or snack. They pair beautifully with a dipping sauce such as marinara or garlic aioli.
Making the Crocchè:
Coating and Frying:
Notes
- For a gluten-free version, substitute gluten-free breadcrumbs and flour.
- To bake instead of frying, place the crocchè on a baking sheet, brush with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- This dish has many regional variations, each with its own name. Crocché is the name used in Naples, but in Palermo they are known as cazzilli and are made with minced parsley and served in a long Italian loaf of bread.
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