Crocchè di Patate

Crocchè 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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