About this recipe:Crocchè are a wonderful street food savoury treat that Neapolitans like to have almost at anytime of the day. You can easily find them in any friggitoria in the characteristic streets of downtown Napoli, but these fried goodies are pretty easy to make at home in a pan and they are just as delicious! So, if you are not planning a trip to the sunny city yet, have a go and try bringing a bit of Napoli into your home and onto your table!
About 1 litre sunflower oil or any other light vegetable oil
Finely chopped garlic clove
Finely chopped parsley sprig
Finely chopped chives sprig
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Place a pan over the stove with about 2 litres of water and boil the potatoes. Once ready, run them briefly under cold water to peel them with greater ease.
Mash the potatoes.
In a bowl, mix the potatoes with Connie’s special herbal mix, the Pecorino cheese, salt and pepper.
In another bowl, beat the eggs and add half of the mixture to the potato mix. Keep the other half of the beaten eggs to dip the potato croquettes in before frying.
Take a small ball of potato mixture into your wet hands and roll it into an oblong, cylinder-like shape. Dip them in the flour, then in the beaten egg and after that in the breadcrumbs. Repeat until the potato mixture is all used up but retain the beaten egg and breadcrumbs.
Let the crocchè rest in the fridge for one hour under a damp cotton cloth.
When you take them out to fry them dip them once more in the egg mixture and the breadcrumbs for a thicker effect.
Place the oil in a tall, medium sized pan and let it heat up. Place three to four crocchès at a time and fry until they are golden brown on both sides.
Take the crocchès out of the pan and let them dry out on kitchen roll before serving.
When you are frying breadcrumb coated foods such as potato croquettes, chicken pieces or any other kind, apply this simple tip: Give them two separate coatings of egg and breadcrumbs. This way you’ll avoid the crust cracking open you’ll also obtain a delicious, thicker, crunchier crust!