Neapolitan Potato Croquettes with Smoked Provolone Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use high-quality smoked Provolone that melts well. Cut it into batons that fit neatly inside the croquettes.

If the cheese oozes out during frying, the batons may be too large—trim them slightly. Also, ensure the potato mixture is not too warm when shaping, as this can cause the cheese to melt prematurely.

Keep the oil temperature steady at 360°F (182°C). Use a thermometer and adjust the heat as needed. Frying in small batches prevents the temperature from dropping.

After frying, let the croquettes rest for a minute before serving—this allows the cheese to set slightly, making it less likely to burn the mouth while still stretching beautifully.

Variations

• Herb and Garlic: Add 1 teaspoon of minced garlic and 1 tablespoon of chopped fresh basil to the potato mixture for an aromatic twist. The herbs infuse the filling with extra flavor.
• Spicy Kick: Incorporate 1/2 teaspoon of red pepper flakes into the potato mixture and use a spicy salami like 'nduja or pepperoni for a fiery version.
• Cheese Swap: Replace smoked Provolone with mozzarella for a milder, stretchier cheese pull. Add a few cubes of fontina for extra creaminess.
• Vegetarian Option: Omit the salami and increase the provolone to 150g. Add a handful of chopped sun-dried tomatoes or roasted red peppers for a burst of flavor.

Storage and make-ahead

Fridge

Refrigerate leftover croquettes in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 8-10 minutes until crisp and hot.

Freezer

Freeze breaded, uncooked croquettes on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1-2 minutes.

Reheat

Reheat fried croquettes in a 375°F (190°C) oven for 8-10 minutes. Avoid microwave to keep the crust crunchy.

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or until heated through and crisp. Avoid microwaving, as it makes the coating soggy.

The croquettes can be assembled and breaded up to 24 hours in advance. Keep them covered in the refrigerator until ready to fry.

You can also freeze the breaded croquettes on a baking sheet, then transfer to a zip-top bag for up to 2 months. Fry from frozen, adding 1-2 minutes to the cooking time.

Serving ideas

Serve the croquettes piping hot, straight from the fryer, with a sprinkle of sea salt. They are traditionally enjoyed as a street snack, but also make a wonderful appetizer for parties.

Arrange them on a platter with lemon wedges on the side, if desired, though the video does not include lemon. The contrast of crunchy exterior and molten cheese is best experienced immediately.

For a casual gathering, serve the croquettes in a paper cone lined with parchment, just like in Naples. They pair beautifully with a crisp green salad or a simple tomato sauce for dipping, but keep the recipe pure to the video: just sea salt. The smoky, savory flavors are satisfying on their own.

Frequently asked questions

Recipe card

Neapolitan Potato Croquettes with Smoked Provolone

Prep 30 minCook 15 minTotal 45 minServes 6

Ingredients

• 600 g boiled potatoes, riced
• 50 g Pecorino Romano, grated
• 2 large egg yolks
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp freshly ground black pepper
• 100 g smoked Provolone, cut into batons
• 50 g diced Napoli salami
• 1 1/2 cups fine breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 4 cups sunflower oil, for frying
• sea salt, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil. Sprinkle immediately with sea salt while still hot.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

350

Protein

12 g

Carbohydrates

25 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.