Cuoppo Napoletano
Cuoppo Napoletano is a beloved street food cone from Naples filled with freshly fried savoury bites, including potato croquettes and herbed dough fritters.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Deep heavy-based saucepan or fryer
- •Spider skimmer or slotted spoon
- •Potato ricer
- •Kitchen paper
- •Brown parchment or greaseproof paper cones
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 23 g
- carbs
- 56 g
- fibre
- 4 g
- protein
- 14 g
- calories
- 485 kcal
Instructions
- 1
Whisk flour, yeast, lukewarm water, half the parsley, and a pinch of salt into a wet, sticky batter.
- 2
Cover the batter bowl and let it rise in a warm spot for one hour until doubled and bubbly.
- 3
Boil the potatoes in salted water until completely tender, then drain and pass through a potato ricer.
- 4
Stir the mashed potatoes, egg, pecorino romano, remaining parsley, black pepper, and half a teaspoon of salt together.
- 5
Form the cooled potato mixture into small cylinders, pressing a piece of mozzarella firmly into the centre of each.
- 6
Roll the shaped potato croquettes in fine breadcrumbs until evenly coated on all sides.
- 7
Heat the oil in a deep pan to 175°C, ensuring there is enough depth for food to float.
- 8
Drop small spoonfuls of the bubbly yeast batter into the hot oil and fry until puffed and golden.
- 9
Fry the breaded potato croquettes in small batches for three minutes until crisp and golden brown.
- 10
Transfer all fried items to kitchen paper, sprinkle lightly with sea salt, and tumble into brown paper cones.
Chef's tips
Ensure the boiled potatoes are completely cool before shaping the crocchè to prevent them from bursting in hot oil. Keep the oil temperature consistent around 175°C so the fritters crisp up without absorbing excess grease. Roll sturdy brown paper into cones and line with greaseproof paper to capture the authentic street food feel.
Ingredient substitutions
- pecorino romano → parmigiano reggiano or grana padano for a milder, sweeter cheese profile
- mozzarella → provola or smoked scamorza for a deeper, lightly smoky note
Storage
Fried cuoppo items should be eaten immediately, but uncooked shaped croquettes can be refrigerated for up to 24 hours.
Reheating
Reheat fried pieces on a wire rack in an oven heated to 200°C for five minutes until crisp again.
Common mistakes to avoid
- •Using waxy potatoes which make the croquette interior sticky and prone to falling apart in oil
- •Overcrowding the fryer which drops oil temperature and leads to greasy, soggy fritters
- •Frying wet mozzarella without draining it first, causing violent oil splatters
Serving suggestions
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