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Crocchè di Patate Napoletani
Created by Chef Graziella
From the friggitorie of Naples, where frying is an art and potato croquettes are judged by the crack of the crust and the pull of melted cheese within.
In Naples, crocchè are not appetizers. They are sustenance, tradition, and proof that the simplest ingredients, handled with respect, create the most satisfying food. Every friggitoria in the city makes them, and every Neapolitan has an opinion about who makes them best.
The exterior must shatter. This is non-negotiable. If your crocchè are soft, you have failed. The potato inside should be creamy, enriched with butter and Parmigiano-Reggiano, seasoned with the faint warmth of nutmeg. And at the center, provola cheese that has become molten, stretching in strings when you break the croquette open.
What you keep out matters. There is no garlic here, no herbs beyond parsley. The potato is the star, the cheese the surprise. The friggitoria masters of Naples understand that restraint creates purity of flavor. Too many additions and you lose the point entirely.
Ingredients
starchy potatoes
Quantity
2 pounds
Russet or Yukon Gold
unsalted butter
Quantity
3 tablespoons
softened
large egg yolks
Quantity
3
| Ingredient | Quantity |
|---|---|
| starchy potatoesRusset or Yukon Gold | 2 pounds |
| unsalted buttersoftened | 3 tablespoons |
| large egg yolks | 3 |
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