The recipe for tasty potato croquettes, also known as "panzarotti", quick and easy to prepare at home!
Meals enriched by potatoes blanching are the most popular in the homes of Neapolitan grandmothers.
In fact, between gnocchi alla Neapolitan, soft fried staples and get sucked into the space Neapolitan crocchè or also called "panzarotto" that every Sunday continues to delight the palates of us nephews in love with their grandmothers.
Here, below, the recipe.
Ingredients
- 600 gr potatoes
- 150 gr mozzarella or fresh milk
- 20-30 gr parmesan cheese
- Salt, pepper, parsley to taste
- 2 large eggs
- 100 gr grated bread
- 200 about ml of frying seed oil
Method
Proceed with boiling the potatoes, as soon as they are well cooked, they must be deprived of their skin and crushed so as to form a soft puree to let cool.
While the potatoes are cooling well, prepare a mixture of salt, pepper, parmesan, egg yolk and parsley to one side which will be added to the potatoes. We knead well and obtain from this compound some sausages inside which a piece of mozzarella will be placed (or rather fior di latte, with which there is less risk that the crocchè will open during cooking).
Separately, whisk the remaining egg whites and dip the potato sausages as soon as they are composed by breading them in breadcrumbs. Proceed to a second passata in the albumen, reviewing them also in bread crumbs (the double breading is the secret of every Neapolitan housewife).
Put the crosses so composed in a bowl in the refrigerator for at least 40 minutes, heat the oil and fry them when it is hot.
As soon as they become golden, they will be ready to be placed on kitchen paper, to remove excess oil, and to be tasted still warm.
