Crocche Di Patate (Potato Crocche)

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Crocche Di Patate (Potato Crocche)

Crocche Di Patate (Potato Crocche)

Ingredients – Serves 8


Take the potatoes, wash them well and boil them with all the peel in a pot of water.

Once the potatoes are boiled, peel them while still hot and mash them with a potato masher.

In a bowl, put some butter and mash it with a fork, then add the potatoes and two whole eggs. Then add the parmesan and grated pecorino. Mix everything well.

Meanwhile, wash the parsley and chop it. Add it to the dough. Taste and season with salt.

Take the smoked provolone or scamorza and cut it into cubes of about half a centimetre. Then take a portion of the potato mixture and form a croquette with your hands, taking care to insert a cube of provolone/scamorza in the centre.

Coat the freshly made croquette in flour so that it dries on the surface. Take a container and fill it with a mixture of breadcrumbs and corn flour.

Break the remaining eggs, but use only the egg white. Beat the egg white in a container until foaming. Pass the floured crocchè first into the egg white and then into the breadcrumbs mixture.

Take a frying pan (or a deep fryer) and fry the crocchè, until they have a nice even golden colour on the outside. Serve the crocchè piping hot.

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