Small bunch flat-leaf parsley, leaves only, finely chopped
200g mozzarella, cut into small cubes
Sunflower oil, to deep-fry
For the Parmigiano Reggiano cream (optional)
100ml double cream
100g Parmigiano Reggiano, finely grated
For the coating
150g plain flour
2 eggs, beaten
200g dried breadcrumbs, such as panko
Method
To make the Parmigiano Reggiano cream, if using, warm the cream in a small pan over a medium heat, being careful not to let it boil. Add the grated cheese to the warm cream, stirring continuously with a whisk to prevent lumps forming, until the cheese is melted and the cream is smooth and lump-free. Add black pepper to taste and mix well. Set aside until needed.
Wash the potatoes thoroughly (do not peel yet). Boil them in a pan of salted water for 20–30 minutes until they are completely tender, then drain and let them cool slightly.
Peel the potatoes while they are still warm and mash them using a potato masher or pass them through a potato ricer, ensuring there are no lumps. Allow the mashed potatoes
to cool to room temperature, then add the beaten egg, grated cheese, chopped parsley, salt and freshly ground black pepper. Mix well until all the ingredients are thoroughly combined.
Take approx. 100g of the potato mixture (around the size of a small potato) and flatten it slightly in the palm of your hand. Place a few cubes of mozzarella in the centre, then fold the potato mixture around the cheese to form an oval or cylindrical shape. Ensure the cheese is completely enclosed to prevent it leaking out during frying.
For the coating, put the flour, beaten eggs and breadcrumbs in three separate shallow bowls. Roll each crocchè in the flour, then dip it into the beaten eggs, and finally coat it wellwith breadcrumbs. Make sure each crocchè is completely covered in breadcrumbs for a crisp finish.
Heat a generous amount of oil in a deep fat fryer or a deep frying pan (it should be no more than half full) and heat to 170C. Fry the crocchè, in batches, without overcrowding the pan, for around 4-5 minutes until they are golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper to remove excess oil.
Serve the crocchè while hot and crisp, ideally fresh out of the fryer for the best texture and taste, with the Parmigiano Reggiano cream, if using, for dipping.
Recipes and photographs taken from Napoli on the Road by Michele Pascarella, photography by Steven Joyce (Ryland, Peters & Small, £20)
