Mariella Barbato Crocchè or Panzarotti: An irresistible Neapolitan snack
Crocchè or panzarotti are delicious Italian croquettes from Campania, made with potatoes and eggs, and in some versions filled with mozzarella cheese or sausages. Their crunchy texture on the outside and soft on the inside make them a perfect appetizer for any occasion.
Although their origins are not entirely clear, they are an essential part of Neapolitan street food. They are easy to eat, incredibly tasty and with so few ingredients they achieve a spectacular result. Ideal as an appetizer, starter or even as a second course, a crocchè is always synonymous with celebration at the table.
Ingredients for crocchè or panzarotti:
Yields for 4 people
- 500 g potatoes
- 100 g of sweet ham (optional)
- 150 g mozzarella (optional)
- 2 egg yolks
- Salt and pepper to taste
- Bread crumbs (for breading)
- Flour (for breading)
- 2-3 eggs (for batter)
- Sunflower oil (for frying)
Preparation
1-Boil the potatoes in abundant water until they are tender.
2-Then peel and mash them until a homogeneous puree is obtained.
3- Season with salt, pepper, add the egg yolks, mozzarella and ham (if used).
4-Mix well until all the ingredients are integrated and form croquettes with the dough.
5-Let the croquettes rest in the refrigerator for a few hours so that they compact better.
6-For the breading, dip them first in flour, then in beaten egg and finally in breadcrumbs.
7-Fry in plenty of hot sunflower oil until golden brown and crispy.
Ready to enjoy!
Croccè or panzerotti is a dish that you will love, easy to make and perfect to surprise at a dinner with friends. Nothing better than enjoying an authentic Neapolitan recipe full of tradition.
If you liked it, let me know in the comments! I’d love to read and share more recipes with you.
With love, your Neapolitan girl.
