Crunchy potatoes: therecipetypical of panzarottiNeapolitans and many variations. From the recipe of vegan crocchè, to the one with vegetable filling, up to the crocché baked in the oven.
Potatoes are a very versatile food and, in the kitchen, they can enrich any dish! We can fry them, grill them, boil them, cook them in the oven, prepare gnocchi, pizzas ... or use them in the recipeof the very tasty Neapolitan crocchè.
Neapolitan panzarotti or potato croquettes
THEcrocchè, better defined "potato croquettes"In Naples they are calledpanzarotti! They can be served for an aperitif, as an appetizer, as a main course or to enrich a buffet.
THEcrocchè (from the Frenchcroquette) are a typical dish ofNeapolitan cuisine. Over time they have also spread widely in Puglia and Sicily, where there is a variant of them that takes the name ofcazzilli.
Thererecipe of Neapolitan panzarottiit is prepared with a mixture of boiled and mashed potatoes, eggs, cheese, parsley and pepper. In the more stuffed version (in the classicgrandmother's recipe) ipanzarottithey see a filling of mozzarella and cured meats, generally either salami or cooked ham.
Below we will show you how to do the panzarotti with the Neapolitan recipeand other variants.
Potato Crocchè Recipe:how to make Neapolitan panzarotti
Here are the ingredients to prepare about 30 pieces
- 1 kilo of Potatoes
- 120 grams of cooked ham
- 150 grams of mozzarella
- 50 grams of grated cheese
- 3 eggs
- 120 grams of breadcrumbs
- Pepper, salt to taste
For the simple version, without filling, remove mozzarella and cooked ham. Use only simple parsley and double the amount of grated cheese to add to the dough.
Potato crocchè, the preparation
- In a large pot, bring plenty of salted water to a boil.
- Meanwhile, peel the potatoes and wash them thoroughly under running water.
- As soon as the water boils, add the potatoes and let them cook for about 15 minutes.
- After this time, drain the potatoes and mash them in a potato masher.
- Pour the mashed potatoes into a bowl and wait a few minutes.
- Meanwhile, cut the mozzarella and cooked ham into cubes.
- As soon as the potatoes have cooled, add the eggs, grated Parmesan cheese, salt, pepper and, optionally, a pinch of nutmeg.
- Mix all the ingredients with your hands until you get a homogeneous mixture.
- Take a knob of dough and with your hands give it the classic shape ofNeapolitan panzarotto.
- For each wheel, add cubes of cooked ham and mozzarella in the center.
- Continue like this until the end of the mixture.
- Pass the crocchè, as you form them, in the breadcrumbs and then put them to rest in the fridge for at least 3 hours.
- After the time has elapsed, take a pan with high sides and fry the croquettes in hot and deep oil.
- Take i potato croquettes with a slotted spoon and dry on absorbent paper.
- Serve still hot!
Croquettes of potatoes without eggs
The potato croquettesthey can also be donewithout eggs. In this case, the dough may be a little dry and you can remedy the problem by adding a few drops of milk or a knob of melted butter to the mixture.
Potato croissant, vegan recipe
Therevegan recipe for potato croquettesit's easy to get. Just eliminate the filling of dairy products and cold cuts.
The potato mixture can be enriched with nutmeg, pepper and parsley. If it is very dry, you can add a drop of rice milk or homemade vegetable margarine.
Baked potato croquettes
THEnot fried panzarottithey may be a lighter choice for those on a low calorie diet. Who has a convection oven is certainly an advantage!
- Turn on the oven to heat it to 220 ° C (static oven) or 180 ° C (convection oven).
- Line a baking sheet with parchment paper.
- Pass i potato croquettes in the breadcrumbs and arrange them directly on the baking sheet.
- Leave to cook for about 20/25 minutes.
How to make Palermo's cazzilli
SixNeapolitan panzarottiprovide a rich filling of salami and mozzarella (among the cold cuts, the most used are salami, mortadella and / or cooked ham ... it is never used raw or pancetta),cazzilli from Palermo(typical Sicilian and Apulian crocché) look more like the vegan recipe seen above. Here are the ingredients for 25 - 30 Sicilian crocchè:
- 1 kg of floury potatoes
- black pepper
- 1 sprig of chopped parsley
- fine salt
- extra virgin olive oil
As you can see, thecazzilliare not passed over in breadcrumbs! In fact it is important to choose floury potatoes because the classic potatoes could cause the crocchè to flake during cooking. The cazzilli should be cooked in plenty of boiling olive oil.