Name: Crocchè di Patate (Potato Croquettes)
Yield: Serves 6
Cuisine: Italian
Ingredients: 65 g/2 ½ oz/3 tbsp unsalted butter, melted; 30 ml/2 tbsp finely chopped fresh parsley; 60 ml/4 tbsp freshly grated Parmesan cheese; 1 kg/2 ¼ lb unpeeled floury potatoes, scrubbed; sea salt and ground black pepper; 1 litre/1 ¾ pints/4 cups sunflower oil, for deep-frying; 75 g/3 oz/2/3 cup plain/all-purpose flour, for coating; 2 eggs, separated; 75 g/3 oz/generous 1 cup fine dried breadcrumbs

Preparation info

Serves
6

Difficulty
Easy

Appears in

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 be