Crocche (Potato Croquettes)
Sunday, February 7th
12:00 PM - 1:30 PM Pacific Time
Join Marika and her brother, Emanuele, from their home high above Positano to learn how to make potato croquettes at home. It’s a very easy recipe so it’s great for kids and the whole family, and they make a perfect appetizer or snack!
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
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
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, like vegetable/canola/corn/or sunflower oil
Equipment
Potato masher or ricer
Cutting board
Knife & forks
3 deep plates
Frying pan
General Steps
Make the mashed potato mixture.
Shape the crocche and coat them in a breadcrumb coating.
Fry the crocche.