NAPLES POTATO PANZAROTTI, traditional recipe, Neapolitan street food, excellent finger food for dinner or a tasty appetizer, soft and stringy crocchè.

The Naples panzarotti are a delight originating from the city of Naples. These delicious bites, crocchè, consist of potato dough enriched with cheese and ham, their oval shape makes them easy to eat on the street, and their warm and flavorful filling makes them one of the most beloved delicacies of Neapolitan cuisine.

To prepare the Naples panzarotti, start with the dough made with old or red potatoes, preferably the night before, mash them, add all the ingredients, and form the cylinders.

In fry shops, they come in two sizes, larger and smaller, and are usually dipped in egg white and then flour, but at home, we can safely use breadcrumbs.

The panzarotti or crocchè are then fried in plenty of hot oil until golden brown. Once cooked, they are drained on absorbent paper to remove excess oil.

The Naples panzarotti can be served hot as a snack or as a second course accompanied by a salad. They are also a great choice for a quick lunch or dinner out.

To best enjoy this culinary delight, I recommend eating them hot and freshly fried, accompanied by a cold beer or a glass of local red wine.

In summary, the Naples panzarotti are a unique, tasty, and flavorful dish.

Join me in the kitchen today, we’re making Naples panzarotti.

Difficulty: Very easy
Cost: Very cheap
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

1.1 lbs red potatoes
1 egg
1 egg white
2.8 oz provola (approximately)
to taste pepper
to taste parsley
2.1 oz cooked ham
2 tablespoons pecorino romano

Steps

For the recipe, it’s preferable to use old potatoes or red ones, but yellow potatoes will also work with a different approach.

Boil the potatoes, then remove them from the water and let them cool well, peel them, and leave them on a cloth for an hour to dry out and remove excess water.
Mash the potatoes with a potato masher, add salt, pepper, chopped parsley, and the egg. If you prefer, pecorino or parmesan will also work.
Mix the dough well, then form the panzerotti, placing a piece of provola in the center, about ten in total.
Beat the egg white in a dish, dip the panzerotti in the egg white, and then in breadcrumbs or flour. In Naples, they are made both ways, but in fry shops, they are usually without breadcrumbs.
Refrigerate for half an hour or more if you have time, and fry in plenty of hot oil, only 3 at a time. Turn them over and drain on kitchen paper.
Bon appétit
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