Crocchè di Patate

Potato Croquettes


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

These crisp little potato patties are hugely popular in Naples as a snack or as part of an antipasto course. They are a legacy of the French chefs who, in the late 1800s and early 1900s, were employed to cook in the large houses of the grand aristocracy; the wealthy southern Italian families believed that the presence of a French chef raised their profile. In the same way that the word croquette was corrupted to a much more Italian-sounding crocche, the name for the household French chef became Monsu, as opposed to Monsieur.


  • 1 kg/2 ¼ lb unpeeled floury potatoes, scrubbed
  • 65 g/2 ½ oz/3 tbsp unsalted butter, melted
  • 60 ml/4 tbsp freshly grated Parmesan cheese
  • 30 ml/2 tbsp finely chopped fresh parsley
  • 2 eggs, separated
  • 75 g/3 oz/2/3 cup plain/all-purpose flour, for coating
  • 75 g/3 oz/generous 1 cup fine dried breadcrumbs
  • 1 litre/1 ¾ pints/4 cups sunflower oil, for deep-frying
  • sea salt and ground black pepper


  1. Put the potatoes in a large pan, cover with cold water and boil until softened. Drain and peel while they are hot, and then push them through a food mill with large holes several times. If you do not have a food mill, mash them thoroughly or push them through a ricer. Mix and blend the potatoes until smooth.

  2. Add the butter, Parmesan and parsley, then season with salt and pepper. Gradually blend in the egg yolks, one at a time.
  3. Work the mixture with your hands until well mixed, then shape it into croquettes.

  4. Put the flour on a plate. Put the egg whites in a bowl, and whisk until foaming. Put the breadcrumbs on another plate.
  5. Dip each croquette in the flour until coated all over, then dip it into the egg whites, and finally coat in the breadcrumbs.
  6. Heat the oil in a large pan to 180°C/350°F, or until a small cube of bread browns in 40 seconds.

  7. Fry the croquettes until crisp and golden, then drain on kitchen paper and serve them piping hot.