Let’s Make Crocchette di Patate!
Crispy on the outside, soft and creamy on the inside.
If you have ever stepped into a Roman pizzeria, you have probably seen them behind the glass counter.
We are talking about crocchette di patate, one of Rome’s most loved fried snacks.
In this video, Valeria and Benedetta make traditional Italian potato croquettes for the very first time, showing that this iconic street food is not only delicious but also surprisingly easy to recreate at home.
🎥 Watch the video and cook along with us.
The Roman Tradition of Fried Snacks
Crocchette di patate belong to the beloved Roman family of fritti, or fried snacks.
Made from smooth mashed potatoes and coated in crispy breadcrumbs, they are loved by both kids and adults. In Rome, you usually eat them as part of an antipasto in local pizzerias, right next to supplì (fried rice balls), fiori di zucca (fried zucchini flowers), and filetti di baccalà (battered salt cod).
Additionally, crocchette make a perfect aperitivo snack, especially when paired with a cold beer or a glass of prosecco.
Easier Than You Think
Although crocchette may look complicated, they are actually very simple to prepare.
In fact, you can boil the potatoes in advance, which is even better. This allows them to lose excess moisture and results in a creamier texture. You can also shape and bread the croquettes ahead of time, then store them in the fridge until you are ready to fry.
For best results, always use old or floury potatoes and boil them whole with the skins on. This prevents the potatoes from absorbing too much water.
Traditional Crocchette di Patate Recipe
This classic recipe comes from Il Talismano della Felicità, one of Italy’s most iconic cookbooks. Traditionally, crocchette are seasoned simply with nutmeg. However, you can easily customize them with mozzarella, Parmigiano, prosciutto, or even a touch of chili pepper.
Ingredients
- 1 kg (35 oz) floury or old potatoes
- 50 g (1.8 oz) butter
- 3 egg yolks
- 2 whole eggs, beaten
- All-purpose flour
- Breadcrumbs
- Salt
- Pepper
- Nutmeg
- Vegetable oil, for frying
How to Make Crocchette di Patate
1. Boil the potatoes
Place the whole potatoes, skins on, in a large pot of cold water. Bring to a boil and cook until soft. Test with a fork or toothpick. Drain them, then wrap them in a cloth to absorb excess moisture.
2. Mash and season
Peel the potatoes and mash them. Transfer the mash to a wide pan, add the butter, and heat gently while stirring until the mixture dries out and the butter melts. Move everything to a bowl, then add the egg yolks, nutmeg, salt, and pepper. Mix with your hands until smooth.
3. Prepare the coating
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Shape the potato mixture into small cylinders. First, dust them with flour. Then dip them in egg and finally coat them with breadcrumbs.
4. Fry until golden
Heat vegetable oil in a large saucepan to about 160°C (320°F). Fry a few croquettes at a time for several minutes, until golden and crispy. Remove them and drain on kitchen paper before frying the next batch.
5. Serve immediately
Crocchette di patate are best eaten hot, when they are perfectly crunchy on the outside and soft inside.
Learn Roman Street Food With Locals
Roman fried snacks are more than recipes. They are part of everyday life.
If you want to go beyond cooking at home and experience Italian food culture in person, you cannot miss our Roman Street food Tour!
These experiences help you understand where dishes like crocchette truly belong.
Keep Cooking and Learning With the Local Aromas Family
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If you enjoy learning authentic Italian recipes and stories like this one, you should join the Local Aromas Family Community.
Inside the Family, we cook together, exchange tips, share memories, and connect with people from all over the world who love Italian food and culture just as much as we do.