Crocchette di Patate

Name: Crocchette di Patate (Mozzarella-Stuffed Potato Croquettes)
Yield: For 4
Cuisine: Italian
Ingredients: 3 egg yolks; 1 tbsp finely chopped flat-leaf parsley; 300 g (10½ oz) buffalo mozzarella, cut into fingers; olive oil for deep-frying; 800 g (1¾ lb) floury potatoes; 4 tbsp freshly grated parmesan cheese; dried breadcrumbs for coating; salt and pepper; salt and pepper; 1 egg white, lightly beaten

Mozzarella-Stuffed Potato Croquettes

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

These little croquettes are stuffed with mozzarella cheese. A similar recipe uses rice instead of potatoes and is called suppli or arancini.

Ingredients

800 g (1¾ lb) floury potatoes
4 tbsp freshly grated parmesan cheese

Europe
Italy
Starter
Mediterranean
Vegetarian

Method

Boil the potatoes in their skins until soft. Drain and peel while still warm. Pass them through a sieve to make a purée, then add the Parmesan cheese, egg yolks, parsley, and salt and pepper to taste. Mix well to give a fairly soft dough.

Cover the palm of your hand with the potato mixture. Put a mozzarella finger in the middle and cover it completely with more potato. Shape into a cyli