Neapolitan Potato Croquettes. Grandma’s recipe.
Simple, tasty, delicious.
The Neapolitan Potato Croquettes are extremely delicious, easy to prepare (just follow a few tips and tricks to prevent them from opening during cooking), tasty and very flavorful. This is my grandma’s recipe, containing few and simple ingredients, and you’ll have the best croquettes ever tasted, with a crispy coating, a melty center, and a flavor too good.
To prepare these Neapolitan potato croquettes, as you can see, the main ingredient is potatoes, so you need flavorful ones. As always (I love them), I’ve used the delicious Le Gustose potatoes from Marchese ortofrutta, firm and tasty yellow-fleshed potatoes, wonderful however cooked, the best potatoes ever tasted, and if you try them, you’ll agree with me 😉
The Le Gustose potatoes are very tasty because Marchese uses only high-quality raw materials from their territory, Irpinia. Based in the town of Cervinara, in the province of Avellino, the Marchese family expertly serves the consumer in the processing and production of fruit and vegetable products: chestnuts, potatoes, and cherries.
Always in search of the most genuine products, meticulous care in selection, and attention during distribution have always been pursued goals.
The Luigi Marchese company has its roots in the most authentic Caudina fruit and vegetable tradition: the Caudina Valley, a land rich in history and customs, and always known for its products of assured quality and genuineness. I recommend trying their products, they will win you over and you won’t change them anymore 😉
Also try:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Frying, Stove
- Cuisine: Italian
Ingredients
- 2.2 lbs boiled yellow-fleshed potatoes
- 3 eggs
- 1 cup grated Parmesan cheese (you can also mix Parmesan and Pecorino)
- to taste salt
- to taste pepper
- to taste parsley (optional)
- 3.5 oz smoked provola cheese
- 2 tablespoons potato starch
- 1 tablespoon vinegar
- to taste breadcrumbs
- to taste flour
- to taste peanut oil (or olive oil)
Tools
- 1 Potato Masher
- 1 Frying Pan
- 1 Pot
- 2 Trays
- 1 Bowl
Steps
The night before, boil the potatoes.
Rinse the potatoes well and place them in a pot with plenty of water and a tablespoon of vinegar. Boil them for about 30 minutes from the time they start boiling, they should be well cooked (test with a fork).
Let the potatoes cool slightly, peel them, and mash them with the appropriate tool. Let them cool and store them in the fridge until the next day covered with plastic wrap.
The next day, take the potatoes from the fridge and mash them again with the potato masher.
Cut the provola into sticks and let them drain in a colander in the fridge.
Add the egg yolks to the potatoes (keep the egg whites aside).
Salt the potatoes, add a grind of pepper, some chopped parsley if you like, 2 tablespoons of potato starch, the grated cheese, and mix until you obtain a homogeneous mixture.
Let it rest for 5 minutes.
Now we can form our potato croquettes, grease your hands with some olive oil and take a bit of the mixture, flatten it slightly, insert a stick of provola in the center, close the provola in the center forming croquettes about 2 inches long, and place them on a tray as you go.
At this point, heat abundant oil (either olive or peanut) in a high-sided frying pan and fry the potato croquettes a few at a time, turning them to the other side only when the first side is golden. As they cook, place them to drain on frying paper.
Serve immediately while hot, but they are also excellent when warm.
The Neapolitan potato croquettes are ready to be enjoyed… Bon appétit!
Try all the other potato recipes, you can find them CLICKING HERE.
