Crocchè di Patate

Name: Crocchè di Patate
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Siciliana
Ingredients: 1000 g floury potatoes (such as russet or maris piper); 15 g fresh flat-leaf parsley; 10 g Fresh mint leaves; 8 g Fine sea salt; 2 g freshly ground black pepper; 750 ml sunflower oil or peanut oil; 1 whole Lemon wedges

Crisp Sicilian potato croquettes flavoured with fresh mint and parsley, a classic Palermo street food often served with panelle.

🇮🇹Italy· Sicily

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 4
Difficulty: Medium
Calories: 310 kcal

Ingredients

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Servings

1000 g floury potatoes (such as russet or maris piper) — unpeeled, old potatoes with low moisture
15 g fresh flat-leaf parsley — finely chopped
10 g Fresh mint leaves — finely chopped
8 g Fine sea salt — adjust to taste
2 g freshly ground black pepper — to taste
750 ml sunflower oil or peanut oil — for deep-frying
1 whole Lemon wedges — cut into wedges, for serving

Equipment

•Large saucepan
•Potato ricer
•Deep-frying pan or deep fryer
•Slotted spoon or spider
•Kitchen paper

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 15 g
carbs: 42 g
fibre: 4 g
protein: 4 g
calories: 310 kcal

Instructions

1
Place the unpeeled potatoes in a large saucepan and cover generously with cold water.
2
Bring to a boil over medium heat and cook for 30 to 40 minutes until tender throughout.
3
Drain the potatoes thoroughly and peel them while still warm using a tea towel to hold them.
4
Pass the warm potatoes through a potato ricer into a wide bowl and leave to cool completely.
5
Add the chopped parsley, chopped mint, fine sea salt, and black pepper to the cooled potato mash.
6
Knead gently with your hands until the mixture forms a compact, completely smooth dough.
7
Oil your hands lightly and shape walnut-sized portions of mash into smooth, small oval cylinders.
8
Arrange the shaped croquettes on a tray and refrigerate for at least 1 hour until firm.
9
Heat the frying oil in a deep pan to 180°C.
10
Fry the croquettes in small batches for 3 to 4 minutes until crisp and deeply golden.
11
Remove with a slotted spoon and drain on kitchen paper.
12
Serve immediately while hot, with extra salt and lemon wedges if desired.

Chef's tips

Always use older, floury potatoes with high starch content to keep the croquettes from breaking apart during frying. Chilling the shaped croquettes before frying is vital because the cold exterior helps them hold their shape without an egg wash or breadcrumb coating. Fry only a few at a time to prevent the oil temperature from dropping.

Ingredient substitutions

fresh mint → additional flat-leaf parsley, though mint provides the signature Palermo flavour
sunflower oil → peanut oil or high-smoke-point vegetable frying oil

Storage

Store leftover fried croquettes in an airtight container in the fridge for up to two days.

Reheating

Reheat on a baking tray in a preheated oven at 200°C for 6 to 8 minutes until crisp again.

Common mistakes to avoid

•Using waxy new potatoes, which contain too much water and cause the croquettes to dissolve in the oil.
•Shaping the mixture while the mash is still hot, which makes the croquettes sticky and fragile.
•Overcrowding the frying pan, which lowers oil temperature and makes the croquettes greasy.

Serving suggestions

Serve piping hot in brown paper cones with a wedge of fresh lemon.Stuff into a soft sesame roll (mafalda) alongside hot chickpea panelle.Accompany with an icy glass of Sicilian lager or dry white wine.