Photograph of the finished Crocchè palermitane

Italy · Khoai tây viên bạc hà kiểu Palermo

Crocchè palermitane

1 hr Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1.8 kg
  • Photograph of Mint leaves Mint leaves 100 g
  • Photograph of Pecorino cheese Pecorino cheese 280 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Panko breadcrumbs Panko breadcrumbs 360 g
  • Photograph of Flour Flour 160 g
  • Photograph of Oil Oil 1.4 l
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Salt Salt 20 g

Method

  1. 1 Boil potatoes with their skins on for 30 minutes, then peel and mash them while still hot.
  2. 2 Mix the potatoes with Pecorino cheese, chopped mint leaves, pepper, and an egg.
  3. 3 Mint leaves and Pecorino cheese are the two ingredients that make up crocchè Palermo, not mozzarella like the northern version.
  4. 4 Refrigerate for 1 hour, then shape into finger-shaped sticks 7 cm long, not round.
  5. 5 Roll the dough in flour, dip it in the remaining egg, then coat it with breadcrumbs.
  6. 6 Deep fry at 180 degrees for 3 minutes until golden brown and crispy, then serve hot.

With an appliance

  • Air fryer 50 min

    Replace step 6: spray oil evenly, then steam in a hot air pot at 200 degrees for 12 minutes, flip at minute 7.

Start cooking