Crocchette Di Patate* O Mozzarelline* O Olive Ascolane* Recipe
Crocchette di patate(6 pz), mozzarelline(8 pz) o olive ascolane(8pz) /Potatoe croquettes (6 pieces) or mozzarella sticks (8 pieces) or olive Ascolane* olives filled with meat (8 pieces)
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Ingredients
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For Potato Crocchette (6 pieces)
For Mozzarelline (8 pieces)
For Olive Ascolane (8 pieces)
Condiments & Garnish
Method
Potato Crocchette
- 1
- 2
Make filling
Stir butter, milk, grated Parmigiano, egg yolk, salt, pepper and the 2 tablespoons of flour into the hot mashed potatoes until very smooth and uniform. Mix in chopped parsley if using. Cool mixture to room temperature, then refrigerate 20–30 minutes to firm up slightly so it’s easier to shape.
- 3
Shape crocchette
Divide chilled potato mixture into 6 equal portions. With lightly floured hands, shape each portion into a compact oval croquette (about 2–3 inches long). Keep on a tray and refrigerate 10 minutes if needed to firm.
- 4
Breading setup
Set up three shallow bowls: one with 1/2 cup flour, one with the beaten egg, and one with 1 cup breadcrumbs. Season breadcrumbs with a pinch of salt. Dredge each croquette in flour, shake off excess, dip in egg, then coat evenly with breadcrumbs. For extra crispness, double-dip: chill 10 minutes and repeat egg and breadcrumb coating.
- 5
- 6
Serve
Serve 6 potato crocchette hot with lemon wedges and marinara on the side for dipping.
Mozzarelline
- 7
Prepare cheese sticks
Cut low-moisture mozzarella block into 8 evenly sized sticks. Pat dry with paper towels to remove surface moisture. Chill in the freezer 10–15 minutes to firm slightly — this helps prevent leaking during frying.
- 8
Breading setup
In three shallow bowls place: 1/2 cup flour; beaten eggs combined with 1 tablespoon milk; and 1.5 cups breadcrumbs mixed with 2 tsp cornstarch and 1/4 tsp salt. Coat each chilled mozzarella stick first in flour, then in egg wash, then in breadcrumbs. For a secure crust, press breadcrumbs firmly and then place coated sticks back in the freezer 10 minutes. Optionally repeat egg and breadcrumb for a double coating.
- 9
Fry quickly
Heat oil to 350°F (175°C). Fry the mozzarella sticks in small batches 1–1.5 minutes until golden; do not overcook or the cheese will leak out. Turn once to ensure even color. Remove with a slotted spoon and drain on paper towels or a rack.
- 10
Serve
Serve 8 mozzarelline immediately with marinara sauce and lemon wedges if desired.
Olive Ascolane
- 11
Make meat filling
In a small skillet, sauté minced onion, carrot and celery in 1 teaspoon olive oil over medium heat until softened, about 3 minutes. Add ground pork and beef and brown until no pink remains, breaking up meat. Pour in white wine and cook until evaporated. Stir in tomato paste and cook 1 minute. Remove from heat, stir in Parmigiano, salt and pepper. Cool mixture completely (spread thinly to cool faster).
- 12
Stuff olives
Carefully stuff each pitted olive with about 1/2 teaspoon of the cooled meat mixture, pressing to compact and close the opening. If olives have large pits remaining, trim to create a neat shape. Pat stuffed olives dry with a paper towel.
- 13
Breading setup
Place 1/4 cup flour in a shallow bowl, beat 1 egg in another, and put 1/2 cup breadcrumbs in a third. Dredge each stuffed olive in flour, shake off excess, dip in beaten egg, then coat evenly with breadcrumbs. For a thicker crust, chill 10 minutes and repeat egg + breadcrumb step.
- 14
Fry olives
Heat oil to 350°F (175°C). Fry stuffed olives in small batches for 2–3 minutes until golden and crispy. Drain on paper towels or a rack and keep warm in a low oven if needed.
- 15
Serve
Serve 8 Olive Ascolane hot with lemon wedges and a small bowl of marinara for dipping.