Neapolitan croquettes recipe - Crocchè di patate
NEAPOLITAN CROQUETTES (Crocchè di patate) |
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TIME: 20 minutes
LEVEL:
 SERVES: 4 people
INGREDIENTS:
1kg/2.2lb of potaotes 60gr/2oz of butter 2 whole eggs + 1 yolk 4 tablespoons of parmesan Breadcrumbs Parsley Salt and pepper Some flour Olive oil PREPARATION: Wash the potatoes, boil and peel them when still warm. Smash them a couple of times in the potato masher until no lump are visible. Add the butter previously softened, grated parmesan, minced parsley, salt, pepper and the 2 yolks (one after the other). Work the compounds with greasy hands and shape the croquettes. Transfer them in flour and then in the 2 albumen and in 1 whole egg previously beaten together. Roll in breadcrumbs. Fry the crocchè in abundant hot olive oil, strain in blotting paper and serve still hot. |