Go Back

Crocchette Recipe

These homemade Italian Crocchette are crispy on the outside and soft and creamy on the inside. Made with mashed potatoes, Parmesan, mozzarella, and fresh herbs, they're a classic Italian appetizer or side dish that's perfect for family dinners, parties, or holiday gatherings.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Breed and baking
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pound usset potatoes, peeled
  • 1 cup 1 cup grated Parmesan cheese
  • 1 cup mozzarella cheese, cut into small cube
  • 2 large egg
  • 2 teaspoons chopped fresh parsle
  • 2 cloves garlic, minced optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg (optional)
For Coating
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups Italian-style breadcrumb
  • Vegetable oil, for frying

Equipment

  • 1 Large pot
  • 1 Potato masher or ricer
  • 1 Large mixing bowl
  • 2 Small bowls
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Baking sheet or tray
  • 1 Large skillet or deep frying pa
  • 1 Slotted spoon or spider straine
  • 1 Paper towel-lined plate

Method
 

  1. Peel and cut the potatoes into evenly sized chunks
  2. Boil the potatoes in salted water for 15–20 minutes, or until fork tender.
  3. Drain well and mash until smooth. Let them cool slightly.
  4. Mix the mashed potatoes with Parmesan, eggs, parsley, garlic, salt, pepper, and nutmeg until well combined.
  5. Take about 2 tablespoons of the mixture and flatten it in your hand.
  6. Place a cube of mozzarella in the center and shape into an oval croquette, sealing the cheese inside.
  7. Roll each crocchetta in flour, dip into beaten egg, and coat evenly with breadcrumbs.
  8. Arrange the crocchette on a tray and rest for 30 minutes in the refrigerator to help them firm up.
  9. Heat vegetable oil to 350°F (175°C).
  10. Fry the crocchette in batches for 3–4 minutes, turning occasionally until golden brown and crispy.
  11. Transfer to a paper towel-lined plate to drain.
  12. Serve hot with marinara sauce, garlic aioli, or your favorite dipping sauce.

Notes

  • Chilling before frying helps prevent the crocchette from breaking apart.
  • Avoid overcrowding the pan to keep the oil temperature steady.
  • Air fry at 390°F (200°C) for 12–15 minutes, turning halfway through for a lighter version.
  • Freeze uncooked crocchette for up to 2 months and fry directly from frozen, adding a few extra minutes to the cooking time.