Crocche Recipe

Place peeled and chunked potatoes in a large pot and cover with cold water by about 2 cm. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 15–20 minutes.

Drain the potatoes thoroughly and return them to the hot pot for 1–2 minutes to evaporate excess moisture.

Pass the potatoes through a ricer or mash very well until smooth. While still warm, stir in butter until melted, then gradually add the milk until you reach a soft, creamy but slightly firm mashed potato that can be shaped (you may not need all the milk). Season with 1 tsp salt, 1 tsp black pepper, and 1/4 tsp grated nutmeg. Fold in the 30 g grated Parmesan to add flavor and help bind.

Spread the mashed potatoes on a tray, cover with plastic wrap (touching the surface) and chill in the refrigerator for at least 30 minutes to firm up. Chilling makes shaping easier.

While potatoes chill, finely chop the ham and shred the mozzarella. Mix the chopped ham and shredded mozzarella in a bowl and set aside. Keep the mixture refrigerated until use so cheese is slightly cold (this helps prevent it melting too quickly while frying).

Prepare a breading station: Place flour in a shallow bowl. In a second bowl, beat the eggs with the 1/2 tsp salt and 1/4 tsp pepper. In a third bowl, place the breadcrumbs.

Take about 30–35 g (roughly tablespoon-sized or slightly larger) of chilled mashed potato and flatten it in your palm into a 1 cm–thick disc.

Place about 1/2 to 1 teaspoon of the ham-and-cheese mixture in the center of the disc. Fold the potato around the filling and roll between your palms to form a neat ball or oval, ensuring the filling is completely sealed. The finished crocche should be about 3–4 cm in diameter. Repeat until all potato and filling are used (makes about 30–36 pieces depending on size).

Dredge each crocche first in flour (shake off excess), then dip into beaten egg, and finally coat evenly with breadcrumbs. For extra crispness, do a second egg-and-breadcrumb dredge (optional). Place coated crocche on a tray; keep chilled until ready to fry.

Pour oil into a deep pot or deep fryer and heat to 175–180°C (350–360°F). If you don’t have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 40–60 seconds.

Fry crocche in batches, taking care not to overcrowd the pot (3–6 pieces depending on pot size). Fry for 3–4 minutes, turning occasionally, until golden brown and crisp. If crocche are larger, cook up to 5 minutes. The internal cheese should be melted and potato heated through.

Remove with a slotted spoon and drain on a rack or paper towels. Immediately season lightly with a pinch of salt if desired. Keep warm in a low oven (100–110°C) on a tray while frying remaining batches.

Arrange crocche on a serving platter, sprinkle with chopped parsley, and serve hot with lemon wedges and your choice of dipping sauce (marinara, aioli, mustard).