Join Marika and her brother, Emanuele, from their home high above Positano to learn how to make Crocche - also known as Potato Croquettes or Panzarotti in Neopolitan. Crocche are a typical southern Italian street food, served hot and crispy on the outside, soft and fluffy on the inside. This is a great class for kids & the whole family!
Class Details
June 27 at 12:00 PM - 1:30 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Before coming to class:
Boil the potatoes. You can boil them with the skin on and peel the skin off once they have cooled.
Crocche
500 grams (3 1/3 cups) preboiled white potato with the skin on, and then peeled
2 eggs
5 grams (1/4 tablespoon) salt
15 grams (1 tablespoon) grated Parmesan cheese
10 grams (1 tablespoon) flour
Black pepper
Bread crumbs for coating crocche
2 slices of cheese (like mozzarella)
4-5 slices of salami (or ham/mortadella/bologna etc.) (option to skip this ingredient for a vegetarian version)
Oil for frying
Equipment
Potato masher or ricer
Cutting board
Knife & forks
3 deep plates
Frying pan
General Steps
Making the mashed potato mixture.
Shaping the crocche and coating them in a breadcrumb coating.
Frying the crocche.