Italian Potato Croquettes (Crocchè)

1. The potato mix

1. Boil. Boil the potatoes in their skins for about 30 minutes, until tender.
2. Mash. Drain, let them cool a little, peel, then mash or pass through a potato ricer.
3. Season. Mix in the parmesan, egg yolks, nutmeg, salt and pepper until smooth. Let it cool.

2. Shape with the mould

1. Fill the base. Pack the base of the 3-shape arancini mould set (cylinder mould) with the potato mix and press it in firmly with a teaspoon.
2. Make the hollow. If you're filling them, fit the ring on top and push the plunger down to make a pocket.
3. Add the filling. Add a little diced ham and mozzarella, leaving about 2 cm free at the top.
4. Seal it. Cover with a thin layer of potato and press it closed with the flat end of the plunger.
5. Turn it out. Lift off the ring, turn the mould over and let the croquette drop out.
6. Firm it up. Chill the croquettes in the fridge for an hour so they hold their shape when coated and fried.

Tip: No mould? Roll the potato mix into small logs with floured hands. The mould gives every croquette the same size, so they cook evenly.

3. Coat and fry

1. Coat. Roll each one lightly in flour, dip it in the beaten egg, then roll it in the breadcrumbs.
2. Heat the oil. Heat the oil in a deep, heavy pot or fryer to 180–190 °C. Use a frying thermometer, or drop in a few breadcrumbs: they should sizzle straight away.
3. Fry. Fry a few at a time for 3–4 minutes, turning, until deep golden all over.
4. Drain and rest. Drain on paper towel and rest for a few minutes before serving.

Tip: Don't crowd the pot. Too many at once cools the oil, and the croquettes soak up oil and can split.

Make it your own

Everyone makes crocchè a little differently. Use this recipe as a starting point and adjust it to suit your taste: more cheese, a filling or none, small or large.

Fill them with speck and provola, or add chopped parsley to the potato. Lightly oil the mould if the potato sticks. Write down what you changed so your next batch turns out just the way you like it.