NEAPOLITAN POTATO CROQUETTES, a typical finger food from Naples, also great as a second course to accompany a simple salad for lunch or dinner.
NEAPOLITAN POTATO CROQUETTES, one of those dishes that make you say “ok, tonight we’re having a real meal!” My family was craving a simple and tasty second course, so I thought of them: the classic Neapolitan potato croquettes, crispy outside, very soft inside, and above all inexpensive and quick. I knew I would please everyone without spending a fortune.
The homemade Neapolitan croquettes are one of those recipes that never go out of style: whether it’s lunch or dinner, they are always a fun idea. You can serve them as a budget-friendly second course, as buffet finger food, or even take them on a picnic because they remain delicious even when cold.
Moreover, with just a few ingredients that we usually already have in the pantry (potatoes, eggs, breadcrumbs…), you can prepare easy and quick potato croquettes that taste of tradition and always win hearts. In short, the classic Neapolitan comfort food that never disappoints.
Join me in the kitchen today for the Neapolitan potato croquettes.
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 50 Pieces
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potatoes
- 1.76 oz grated parmesan
- 2 eggs
- 2 egg whites
- chopped parsley
- 7.05 oz provola cheese (fiordilatte)
- salt
- pepper
Steps
Boil the potatoes, then let them cool and mash them with a potato masher.
Add the parmesan, salt, pepper, chopped parsley, and eggs, and mix well.
Cut the provola or fiordilatte into sticks, take some mixture in the palm of your hand and place the provola stick, form the croquettes.
The typical size of Neapolitan croquettes is about 1.5 inches, but obviously you can make them larger as I did.
Dip them in the egg white, then in breadcrumbs or flour, and fry in a deep pan with plenty of oil.
Drain and serve.
Bon appétit
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NEAPOLITAN POTATO CROQUETTES
Ideas and Variations for Potato Croquettes
Stuffed Croquettes with melted mozzarella or smoked provola.
Light Version baked or air-fried.
Mini Croquettes ideal for buffets and appetizers.
Add spices or herbs to make them even more flavorful.
Extra Tips
Use starchy potatoes for a firmer dough.
Bread them twice for an extra crispy crust.
Serve them hot to enjoy the perfect texture.
If you want to prepare them in advance, store them in the fridge and fry them just before serving.
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FAQ NEAPOLITAN POTATO CROQUETTES
Can I cook the croquettes without frying them?
Yes, you can bake them or use an air fryer: they will be lighter but still tasty.
Can I freeze the potato croquettes?
Of course, it’s best to freeze them raw. Then you can fry or bake them directly from frozen.
What is the difference between croquettes and crocchette?
The Neapolitan croquette is larger, elongated, and traditionally fried, while the crocchetta is smaller and widespread throughout Italy.
Can they be made without eggs?
Yes, just add some cornstarch or corn flour to bind the mixture.
