Crocchè di Patate

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Crocchè di PatateCrocchè di Patate: Crocchè di patate also known as Potato croquet’s, are a dish of Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried.Crocchè di patate are typically a Southern Italian street food, ubiquitous at friggitorie, the Italian equivalent of “fish and chips”.

Crocchè di patateis basically creamy potatoes, parmigiano and mozzarella cheese, eggs, and a sprinkle of fresh parsley wrapped up into mouthwatering fried goodness.

Ingredients for Crocchè di Patate

(serves 6):

  • 5 kg potatoes
  • 300 gms mozzarella cheese
  • 5 egg yolks
  • 5 egg whites
  • 100 gms parmesan cheese, grated
  • 100 gms unsalted butter, at room temperature
  • 1 tspNutmeg powder
  • Salt, to taste
  • Pepper, to taste
  • 1 bunch parsley, finely chopped
  • Peanut oil, for deep-frying
  • 500 gr breadcrumbs, for coating

Method for Crocchè di Patate:

  • Wash the potatoes under running water.
  • Boil the potatoes till they are cooked perfectly.
  • Remove the potatoes from heat and drain the liquid.
  • Peel the potatoes, while they are still hot.
  • Mash the potatoes well until smooth.
  • Let the potato mash cool down to the room temperature.
  • Add the softened butter, grated parmesan, chopped parsley, salt, pepper and egg yolks.
  • Mix well, till a uniform potato mixture is formed.
  • Make 30 equal sizes balls of the potato mixture.
  • Dice the mozzarellain a length wise shape like a stick.
  • Take a potato mixture ball and wrap around the mozzarella stick, like a twinkie/stick shape.
  • All the potato mixture balls should have a mozzarella stick and should be shaped like twinkie/stick.
  • Place all the sticks on a baking paper and in the freezer to firm up, for 30 minutes.
  • Prepare egg wash by beating the egg whites.
  • Heat the peanut oil to 190°C in a deep fryer.
  • Dip each stick in the eggs wash and afterwards cover with breadcrumbs.
  • Note: In order to have a cover more crunchy repeat this step twice.
  • Fry the sticks in the deep fryer for a few seconds, until golden brown.
  • Dry them on absorbent paper.
  • Crocchè di patate are ready to be served.
  • Serve hot.

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