Panzarotti Napoletani | Neapolitan Potato Croquettes (Crocchè di Patate)

Golden and crispy on the outside, soft and cheesy inside — Panzarotti Napoletani are an iconic Neapolitan street food. Made with creamy yellow potatoes, mozzarella, Parmesan, and Pecorino, these croquettes are the ultimate snack for parties, aperitivo, or anytime you’re craving something indulgent.

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About This Dish

Crocchè di patate are a beloved Neapolitan specialty, often enjoyed as street food or during aperitivo. Their origins trace back to the French croquette, adapted by Neapolitan cooks into a local favorite with Italian cheeses and herbs. Crispy outside, soft and cheesy inside — they’re simply irresistible!

Ingredients (Makes About 25 Crocchè)

Yellow Potatoes:	1 kg
Eggs:	3 whole
Parmesan Cheese:	40 g
Pecorino Cheese:	40 g
Mozzarella:	200 g (cubed)
Fresh Parsley:	To taste
Salt & Black Pepper:	To taste
Egg Whites:	2 (for coating)
Breadcrumbs:	As needed
Seed Oil:	For deep frying

How to Make It

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins

Step 1: Boil potatoes in salted water until soft. Peel and mash while still warm.
Step 2: Mix mashed potatoes with eggs, Parmesan, Pecorino, chopped parsley, salt, and pepper until well combined.
Step 3: Take a portion of the mixture, flatten it in your palm, place a mozzarella cube in the center, and shape into a croquette.
Step 4: Dip each croquette in beaten egg whites, then coat in breadcrumbs.
Step 5: Heat seed oil in a deep pan. Fry crocchè in batches until golden and crispy. Drain on paper towels.
Step 6: Serve hot and enjoy — they’re addictive!

Tucci’s Tips

Use starchy potatoes (like Russet or Dutch Cream) for the creamiest texture.

Make sure mozzarella cubes are well-drained to avoid excess moisture inside.

Fry at 170–175°C for perfect golden croquettes without greasy texture.

Variations

Spicy Touch: Add a pinch of chili flakes to the potato mix for a little heat.
Cheese Swap: Try provolone or scamorza instead of mozzarella for a smoky flavor.
Herb Upgrade: Add fresh basil for a fragrant twist.

Did You Know?

Historical Fact: Crocchè di patate date back to the 18th century, when Neapolitan cuisine was influenced by French chefs under the Bourbon monarchy.

Fun Fact: In Naples, these are a staple of the “friggitoria” — shops specializing in fried street food like arancini and zeppole.

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Storage & Thank You

Store leftover crocchè in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C (350°F) for 10 minutes to restore crispiness.

Can it be frozen? Yes — freeze uncooked croquettes on a tray, then store in freezer bags. Fry straight from frozen.

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