Photograph of the finished Crocchè di patate

Italy · Khoai tây viên chiên kiểu Napoli

Crocchè di patate

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1.8 lb
  • Photograph of Grated cheese Grated cheese 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Parsley Parsley 0.4 oz
  • Photograph of Mozzarella Mozzarella 3.5 oz
  • Photograph of Ham Ham 2.8 oz
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 6.3 oz
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Boil potatoes with the skin on for 25 minutes, or until a chopstick easily pierces them. Peel and mash them while still hot.
  2. 2 Mix the potatoes with grated cheese, one egg yolk, chopped parsley, salt, and pepper until a smooth paste is formed.
  3. 3 Shape the potatoes into long sticks, stuff the center with diced mozzarella and ham, then wrap them tightly.
  4. 4 Roll the patties in flour, beaten egg white, and breadcrumbs, then refrigerate for 15 minutes to set.
  5. 5 Deep-fry at 175 degrees for 3 minutes until golden brown, then remove and drain on paper towels. Serve hot.

With an appliance

  • Air fryer 59 min

    Replace step 5: spray the breaded potato sticks with oil, fry at 195 degrees for 11 minutes, flip at the 6th minute; keep the cooling time from step 4 the same to prevent the filling from leaking.

Start cooking