Neapolitan Potato Croquettes with Smoked Provolone Step-by-step instructions

Before you start

Before starting, boil the potatoes until fork-tender, then drain and let them steam dry for a few minutes. Rice or mash them into a large bowl and allow to cool slightly.

Prepare the breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Cut the smoked provolone into batons about 1/2-inch thick and dice the salami into small pieces. Have a deep-fry thermometer ready to monitor the oil temperature.

Instructions

Prepare the filling and shape

1. 1Make the potato mixture
   In a large bowl, combine the riced potatoes, grated Pecorino Romano, egg yolks, chopped parsley, and black pepper. Mix until well combined and smooth. The mixture should hold together when pressed but not be sticky.
   Look for The mixture is cohesive and slightly creamy, with no large potato lumps.
   Tip Make sure the potatoes are completely dry before ricing to avoid a soggy mixture.
2. 2Shape and stuff the croquettes
   Take about 2 tablespoons of the potato mixture and flatten it in your palm. Place a baton of smoked Provolone and a few pieces of diced salami in the center. Gently wrap the potato around the filling, shaping it into a cylinder about 3 inches long. Repeat with the remaining mixture and filling.
   Look for Each croquette is evenly shaped with no filling exposed.
   Tip Dampen your hands slightly to prevent sticking when shaping.

The potato mixture should be smooth and hold together without sticking to your hands. The croquettes are uniformly shaped cylinders, about 3 inches long, with the filling completely enclosed.

No cracks or exposed cheese should be visible. If the mixture is too soft to handle, chill it for 15 minutes before shaping.

Bread and chill

3. 3Set up the breading station
   Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Working one at a time, roll each croquette in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat thoroughly with breadcrumbs. For a thicker crust, repeat the egg and breadcrumb steps once more.
   Look for The croquettes are evenly coated with a thick, dry breadcrumb layer.
   Tip Double-breading ensures a very crunchy shell that holds up during frying.
4. 4Chill the breaded croquettes
   Place the breaded croquettes on a plate or tray and refrigerate for at least 30 minutes. This helps the coating adhere and prevents the croquettes from falling apart during frying.
   Look for The coating feels firm and dry to the touch.
   Tip Chilling is optional but recommended for best results.

Each croquette is thoroughly coated with flour, egg, and breadcrumbs, with a thick, even layer. The coating should feel dry and adhere firmly to the surface. After chilling, the croquettes are firm and ready for frying. The breadcrumb layer should not flake off when touched.

Fry to golden perfection

5. 5Heat the oil
   In a deep skillet or Dutch oven, heat the sunflower oil over medium-high heat until it reaches 360°F (182°C) on a deep-fry thermometer.
   Look for The oil shimmers and a small piece of bread sizzles immediately when dropped in.
   Tip Maintain the oil temperature between 350°F and 370°F during frying.
6. 6Fry the croquettes
   Carefully lower a few croquettes into the hot oil, making sure not to overcrowd the pan. Fry for about 3 minutes, turning occasionally, until golden brown and crisp on all sides. The internal temperature of the croquettes should reach 160°F (71°C) to ensure the eggs are fully cooked.
   Look for The croquettes are deep amber in color and feel crisp when tapped.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry in batches to keep the oil temperature steady.
7. 7Drain and season
   Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil. Sprinkle immediately with sea salt while still hot.
   Look for The croquettes are shiny with oil and lightly salted.
   Tip Serve right away to enjoy the cheese pull at its best.

The croquettes are uniformly golden brown and crisp, with no pale spots. They sizzle gently in the oil and float when done. The internal temperature reaches 160°F (71°C). When removed from the oil, they drain quickly on paper towels and emit a savory, cheesy aroma.

Common mistakes

A common mistake is using wet potatoes, which makes the mixture sticky and difficult to shape. Be sure to dry the potatoes thoroughly after boiling. Overcrowding the pan lowers the oil temperature, resulting in greasy, pale croquettes—fry in small batches.

If the croquettes crack during frying, the coating may not have been applied thickly enough; double-bread for a sturdier shell. Also, avoid overmixing the potato mixture, as this can make it gluey.

How to tell it’s done

The croquettes are done when they are deep golden brown and crisp on all sides, after about 3 minutes of frying. The internal temperature should reach 160°F (71°C) to ensure the eggs are fully cooked.

To test, insert an instant-read thermometer into the center of a croquette; it should read at least 160°F (71°C). The crust should be firm and shatter when bitten, while the interior is soft and the cheese is fully melted and stretchy.

• Egg dishes: 160°F (71°C) in the thickest part