Crocchette di Patate e Provola

Known in Naples as crocchè (from the French croquette), these street-food staples are sold from friggitorie — the legendary Neapolitan fry shops — alongside cuoppo of fried mixed seafood and pizza fritta. They are simple, crisp, molten inside, and absolutely irresistible at any hour.

Serves: 4 (makes about 14 crocchette)

Ingredients

• 800g (1.75 lb) floury potatoes, peeled and cut into chunks
• 2 egg yolks
• 60g (2 oz) Parmigiano Reggiano, finely grated
• 30g (1 oz) fresh flat-leaf parsley, finely chopped
• Freshly grated nutmeg
• 150g (5 oz) provola affumicata (smoked mozzarella), cut into thin sticks about 5cm long
• 2 whole eggs, beaten
• 120g (4 oz) fine dry breadcrumbs
• 1 litre (4 cups) sunflower oil, for deep-frying
• Salt and white pepper

Instructions

1. Boil potatoes in salted water 20–25 minutes until completely tender. Drain and pass through a potato ricer or mash very smoothly — no lumps.
2. Cool the mash slightly, then beat in egg yolks, Parmigiano, parsley, a grating of nutmeg, salt, and white pepper. Mix until smooth.
3. With damp hands, take about 60g of potato mixture and press flat. Lay one stick of smoked provola in the centre and roll into a cylinder about 8cm long. Repeat with remaining mixture.
4. Dip each crocchetta in beaten egg, then roll in breadcrumbs to coat completely. For extra crunch, repeat the egg-and-breadcrumb step once more.
5. Refrigerate crocchette 20 minutes to firm up. Heat oil to 180°C (356°F). Fry in batches of 4–5 for 3–4 minutes until golden all over. Drain on paper towel and eat immediately.

Cook's Notes: Provola affumicata is the traditional choice — its smokiness perfumes the whole crocchetta. If unavailable, smoked scamorza works perfectly. These can be shaped and breadcrumbed a day ahead and refrigerated before frying.