Crochette Di Patate

Potato Croquettes

Crochette Di Patate

Potato croquette is a beloved and versatile Italian dish that pays homage to the humble potato. Served all over Italy, this antipasto are a staple in Roman pizzerias but commonly associated with the cuisine of Naples.

Traditionally made by combining mashed potatoes with breadcrumbs, eggs, and a medley of herbs, cheeses, and ham, they are then shaped into small cylinders and fried to golden perfection. These crispy-on-the-outside, creamy-on-the-inside croquettes are easy to make and offer a delightful blend of textures and flavors.

Difficulty: Beginner Servings: 7 Best Season: Suitable throughout the year




  1. Boil potatoes with skin on. When a knife goes into the potatoes smoothly, they are done (approx 25minutes of boiling depending on the size).

    After they have cooled down, peel and mash. Add in ham, mozzarella, salt, pepper, Parmigiano Reggiano and egg. Mix it all together. Shape into croquettes. Flour the croquette lightly.

    Next, dip it into egg mixture and finally dip into the bread crumbs. Fry and serve hot.