Potato Crocchette with Mozzarella

Crocchette di Patate con Mozzarella

Preparation info

  • Makes


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1 kg/ lb potatoes, unpeeled
  • 60 g/2 oz butter
  • 4 egg yolks
  • 2 whole eggs
  • a little freshly ground mace
  • salt and freshly ground black pepper
  • 3 mozzarella, about 290 g/10 oz in total
  • flour
  • dry breadcrumbs
  • freshly grated Parmesan cheese (optional)
  • light olive oil for frying


    Cook the potatoes in a microwave, or boil, and as soon as it is possible to handle them, peel them and pass them through a mouli-légume. Add the butter and amalgamate well, then the 4 egg yolks and stir them in thoroughly. Season with salt, freshly ground pepper and mace.

    Break off 14 pieces of the potato mixture, each about the size of a large egg. Cut the mozzarella into 14 pieces, and mould the potato round the mozzarella to give an egg shape. Roll the potatoes in flour.

    Beat 2 eggs with a little salt. Dip the potatoes in the egg and then in the breadcrumbs (a little Parmesan cheese can be added to the breadcrumbs). Deep-fry the potato crocchette in light olive oil until they are golden. Drain on absorbent kitchen paper.