Recipe from : memoriediangelina

Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.

For the crochette dough:

  • 1 kg (2 lbs.) russet or other mealy potato (see Notes)
  • 2 eggs (or 3 yolks)
  • 100g (4 oz.) grated Parmesan cheese, or a mixture of Parmesan and pecorino romano, or just pecorino
  • A scrape of nutmeg
  • Salt and pepper
  • A pinch of finely chopped parsley (optional)

For the breading:

  • 2-3 eggs, beaten with a spoonful of milk or water
  • Breadcrumbs
  • Oil for deep frying (see Notes)

For the filling (optional):

  • Mozzarella, cut into small strips, and seasoned with salt
  • A combination of mozzarella and cooked ham, cut into small dice
  • Mozzarella, cut into small strips, and anchovy fillets
  • Another meltable cheese (like fontina) and salami, cut into small dice

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