Potato croquettes in a grissini crust, with a scamorza center
Neapolitan crocchè made with parmesan-flavored mashed potatoes, a smoky, melty center and an extra-crispy grissini coating.
A recipe from the ITALAZA kitchen
Preparation 50 min · Cooking 40 min (not counting bringing the water to the boil)
A little longer than planned: 90 min.
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In the kitchen 8 steps
- Cook the potatoes (600 g) whole and unpeeled in salted boiling water for 25 minutes, until a knife slides through easily.
- Peel them while still hot and mash with a potato ricer. Add the grated parmesan (60 g), half the beaten eggs (2 pieces), the chopped parsley (1 bunch) and nutmeg (4 pinches). Season with salt and leave to cool for 20 minutes.
- Meanwhile, crush the grissini (80 g) into fine breadcrumbs with a rolling pin, inside a freezer bag. Cut the scamorza (80 g) into sticks.
- Take a spoonful of mash, flatten it in your palm, place a stick of scamorza in the center and close it around the cheese, shaping it into an oblong croquette.
- Roll each croquette in the flour (40 g), then in the remaining beaten eggs and finally in the grissini crumbs.
- For the sauce, heat the cherry tomatoes (200 g) with the olive oil (2 tbsp) and a pinch of salt for 8 minutes, crushing them with a fork.
- Heat the frying oil (800 ml) to 175 °C in a deep-sided saucepan, keeping a close eye on it, and fry the croquettes for 3 to 4 minutes, until golden brown.
- Drain them on paper towels and serve hot with the tomato sauce for dipping.
Tip: Let the mashed potatoes cool completely before shaping: when warm, they stick to your hands and the croquettes lose their shape in the oil.
Probably contains: gluten, eggs, milk · check the labels
Product labels: Caputo Cuoco 00 Flour – Long Rise, Rosemary Breadsticks Ciro – Artisan, Il Pomodorino Sole e Napule Cherry Tomatoes, A Paesana Extra Virgin Olive Oil – Italy (1 liter)