Crocchette Di Patate Recipe

Place peeled, cut potatoes in a large pot and cover with cold water by about 2 cm. Add 1/2 tsp salt. Bring to a simmer over high heat, then reduce to medium-low and cook until potatoes are very tender when pierced with a knife, about 15–20 minutes depending on size.

Drain potatoes thoroughly in a colander for 2–3 minutes to remove excess steam. Return potatoes to the hot pot and place over very low heat for 1 minute, shaking the pot occasionally to evaporate remaining moisture (this helps keep crocchette from being soggy).

Pass potatoes through a ricer into a large bowl (or mash very finely with a potato masher). While still warm, add butter, warmed milk, grated cheese, egg yolk, remaining 1 tsp salt, and black pepper. Mix gently but thoroughly until smooth and cohesive. Taste and adjust seasoning. Let mixture cool to room temperature, then refrigerate uncovered for 20–30 minutes to firm up (or 10 minutes in the freezer) — mixture should be easy to shape but not hard.

Prepare the mozzarella: pat dry with paper towels to remove excess moisture and cut into small cubes about 1–1.5 cm. Keep refrigerated until ready to assemble.

Arrange three shallow dishes: one with flour, one with the two beaten eggs (lightly whisked), and one with breadcrumbs. If you like flavored crumbs, mix 1–2 tbs grated cheese and a pinch of salt and pepper into the crumbs.

Wet your hands slightly to prevent sticking. Take about 40–45 g (roughly 1.5 oz or a heaping tablespoon) of the chilled potato mixture and flatten it in your palm to form a small disc.

Place one mozzarella cube in the center of the disc, then fold the potato around the cheese and roll gently between your palms to form a smooth ball or oval, ensuring cheese is fully enclosed. Repeat until all mixture is used (yields about 16–20 crocchette depending on size).

Lightly dredge each ball in flour, shake off excess, dip into beaten egg, then roll in breadcrumbs until well coated. For extra-crispy crocchette, double-coat: refrigerate coated crocchette for 10 minutes, then repeat egg and breadcrumb step once more.

Pour oil into a deep, heavy-bottomed pan or skillet to a depth of about 4–5 cm. Heat oil to 170–175°C (340–350°F). If you don’t have a thermometer, test with a small breadcrumb—if it sizzles and browns in ~40–50 seconds, the oil is ready.

Fry crocchette in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until evenly golden brown and crisp. Maintain oil temperature; if it drops, wait for it to recover between batches.

Use a slotted spoon to transfer crocchette to a wire rack set over a baking sheet or to paper towels to drain briefly. While hot, season lightly with extra salt if desired.

Plating

Serve crocchette hot so the mozzarella inside is melty. Garnish with chopped parsley and a lemon wedge. Offer marinara or tomato sauce on the side for dipping.

Leftovers: store cooled crocchette in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 200°C (400°F) oven for 8–10 minutes; avoid microwaving which will make them soggy.