- Medium
- Low cost
- Serves 6 people
- Italian cuisine
Ingredients:
- 1 kg Potatoes
- 2 Whole eggs
- 100 g Smoked provola cheese (dry)
- Fresh parsley, to taste
- 2 tablespoons Pecorino cheese
- Salt, to taste
- Pepper, to taste
- Breadcrumbs, as needed
- Flour, as needed
- Peanut oil, for frying
Instructions:
1. Start by selecting floury potatoes, preferably white ones. Boil the potatoes with their skins on, then drain, peel, and mash them in a large bowl using a potato masher. Allow to cool.
2. Season the mashed potatoes with salt, pepper, chopped parsley, and grated Pecorino cheese. Add two eggs and mix everything together until smooth and lump-free. Cut the provola cheese into small strips and set aside (ensure the provola is dry; if using fresh provola, drain any excess liquid).
3. Take a portion of the potato mixture and flatten it in the palm of your hand, creating a hollow in the middle. Place a strip of provola in the hollow and seal the croquette using your other hand, shaping it into a cylinder. Place the croquettes on a tray. It's helpful to grease your hands to make shaping the croquettes easier.
4. The second rule is about breading, which should be done perfectly to seal the croquettes. Prepare three shallow dishes: one with beaten egg whites, one with flour, and one with breadcrumbs. Coat each croquette first in egg whites, then in flour, and finally in breadcrumbs.
5. Place the croquettes on a tray and refrigerate for about 2-3 hours.
6. Heat the oil in a deep fryer to about 160°C (320°F). Fry a few croquettes at a time to prevent the oil temperature from dropping too much. Fry the croquettes until golden brown. Drain them and place them on paper towels to remove excess oil. Season with a pinch of salt and serve your Neapolitan potato croquettes hot. Enjoy your meal!
- Low cost
- Serves 6 people
- Italian cuisine
Ingredients:
- 1 kg Potatoes
- 2 Whole eggs
- 100 g Smoked provola cheese (dry)
- Fresh parsley, to taste
- 2 tablespoons Pecorino cheese
- Salt, to taste
- Pepper, to taste
- Breadcrumbs, as needed
- Flour, as needed
- Peanut oil, for frying
Instructions:
1. Start by selecting floury potatoes, preferably white ones. Boil the potatoes with their skins on, then drain, peel, and mash them in a large bowl using a potato masher. Allow to cool.
2. Season the mashed potatoes with salt, pepper, chopped parsley, and grated Pecorino cheese. Add two eggs and mix everything together until smooth and lump-free. Cut the provola cheese into small strips and set aside (ensure the provola is dry; if using fresh provola, drain any excess liquid).
3. Take a portion of the potato mixture and flatten it in the palm of your hand, creating a hollow in the middle. Place a strip of provola in the hollow and seal the croquette using your other hand, shaping it into a cylinder. Place the croquettes on a tray. It's helpful to grease your hands to make shaping the croquettes easier.
4. The second rule is about breading, which should be done perfectly to seal the croquettes. Prepare three shallow dishes: one with beaten egg whites, one with flour, and one with breadcrumbs. Coat each croquette first in egg whites, then in flour, and finally in breadcrumbs.
5. Place the croquettes on a tray and refrigerate for about 2-3 hours.
6. Heat the oil in a deep fryer to about 160°C (320°F). Fry a few croquettes at a time to prevent the oil temperature from dropping too much. Fry the croquettes until golden brown. Drain them and place them on paper towels to remove excess oil. Season with a pinch of salt and serve your Neapolitan potato croquettes hot. Enjoy your meal!