Neapolitan Potato Croquettes with Smoked Provolone

Crisp on the outside, creamy and molten within—these Neapolitan potato croquettes are the ultimate Italian street food. Stuffed with smoked provolone and savory salami, each bite delivers a satisfying crunch followed by a luxurious cheese pull.

Perfect for parties, game days, or anytime you crave a comforting, indulgent snack. This recipe brings the authentic flavors of Naples to your kitchen with simple ingredients and straightforward steps.

Crocchè Napoletano, also known as potato croquettes, are a beloved staple of Neapolitan street food. Golden, crunchy breadcrumbs encase a soft, cheesy potato filling with a generous core of melted smoked provolone and bits of salami.

These little cylinders are fried to perfection and served piping hot, often in a paper cone on the streets of Naples. This recipe captures that authentic experience, letting you recreate the magic at home with minimal fuss.

Ingredients

Why this recipe works

The combination of riced potatoes and Pecorino Romano creates a rich, savory base that stays creamy when fried. Ricing the potatoes ensures a smooth texture without lumps, while the Pecorino adds a sharp, salty kick that complements the smoky provolone.

The egg yolks bind the mixture together, preventing the croquettes from falling apart during shaping and frying.

Double-breading is the secret to an extra-crispy crust that shatters with each bite. The first layer of flour helps the egg adhere, while the second coating of breadcrumbs forms a thick, protective shell.

Frying at 360°F (182°C) for exactly three minutes ensures the exterior turns deep amber while the cheese inside melts to a gooey, stretchy consistency.

Notes and substitutions

Choose starchy potatoes like Russets or Yukon Golds for the best texture. They mash easily and absorb flavors well without becoming gummy. If using a potato ricer, press the potatoes while they are still warm for the smoothest result. Avoid overworking the mixture, as that can make the croquettes dense.

Smoked Provolone is the star here, but if unavailable, smoked mozzarella or scamorza works beautifully. Napoli salami is a dry-cured salami with a robust flavor; any good-quality salami can be substituted. The fine breadcrumbs create a delicate crust—if using panko, pulse them briefly in a food processor for a finer texture.

• smoked Provolone: smoked mozzarella or scamorza for a similar smoky flavor
• Napoli salami: soppressata or another dry-cured salami
• Pecorino Romano: Parmesan cheese for a milder, nuttier taste
• sunflower oil: canola or peanut oil for frying

Equipment

• Large pot for boiling potatoes
• Potato ricer or masher
• Large mixing bowl
• Cutting board and knife
• Three shallow dishes for breading
• Deep skillet or Dutch oven for frying
• Instant-read thermometer
• Paper towels for draining