After a whole year of being here, I have no idea why Carlo has not had his mother make Crocchette before. They are my new favorite things to eat and probably the easiest things I’ve made so far. The only way to describe these are by saying they are fried Mashed Potatoes.
I know my mother in law thinks I’m crazy for taking pictures of the whole process and also of my own plate but she doesn’t understand that it’s my duty to bring this information to you! How else are you supposed to learn all of my diet tricks… right?!?!?!
So, Here’s what you need:
2 lbs of Potatoes
1 ball of fresh Mozzarella
Peel, Wash and Boil your Potatoes. When ready, place potatoes in a medium size bowl and mash with a fork until smooth. Add Parmigiano and a pinch of salt to Potatoes.
In a small bowl, add the whites of 2 eggs….
and the yolk of those 2 eggs with the Potatoes and mix well.
also add 1 whole egg to the bowl with egg white and add a pinch of salt and beat eggs.
Place 1 ball of fresh Mozzarella on a plate…
and cute into small pieces…
1 large plate with flour
1 large plate with bread crumbs
1 large plate with a paper towel on top
With clean hands (of course) form a ball or small potato-like dumpling. Place 2 or 3 pieces of Mozzarella in the middle and continue to form dumpling.. covering the mozzarella.
Roll in flour until lightly covered…
Then dip in egg mixture making sure it is completely covered…
then roll in bread crumbs.. making sure it’s covered completely… shaking off excess crumbs
Repeat until the mixture is gone….
tip: make all of the potato dumplings first and place them on the plate with flour. once you’re done, then.. continue with eggs and bread crumbs. that way you don’t have to keep washing your hands before you make another dumpling.
Once you’ve finished, place on a plate with a paper towel…. fry before serving!!!
In a medium -large skillet fry with oil of your choice. (we use sunflower oil because it’s cheaper) Make sure to fry all sides until golden brown and remove with spatula.
Place on platter/plate with paper towel and serve immediately……
These little things are addicting and yet very filling. They are best when eaten right away. If you do have any left overs you can reheat them.
Preheat oven to 215°C (420°F) Place Crocchette on a cookie sheet and heat for 10 minutes or until hot (you may see the cheese starting to ooze out)
**After making these, I thought how delicious it would be to add BAKED POTATO ingredients!! Substitute the mozzarella for cheddar, add green onions(chives), & pancetta (bacon)….YUM!
2 thoughts on “Crocchette: crispy, cheesy and just plain YUM!”
I am going to have to try these. Yum!
Oh, they look so delicious! I'll have to make some. Thank you for the recipe!! They look fun to make!