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  • Writer's picturePasta Grammar

Crocchette di Patate Recipe | Fried Italian Potato Bites

These delicious, fried bites of mashed potatoes are a common sight on southern Italian tables. Crispy on the outside, soft and cheesy on the inside... Grab one while you can because they won't last long!

Crocchette di Patate Recipe | Italian Fried Cheesy Potato Bites

Watch the Pasta Grammar video where we make this recipe here:

Makes about 16 crocchette.

For this recipe, you will need:

  • 2 large russet potatoes (preferably old potatoes, as they'll be drier)

  • Vegetable mill (optional, but recommended)

  • Grated pecorino or Parmigiano-Reggiano cheese to taste

  • Salt

  • Pepper

  • 1-2 large eggs

  • All-purpose flour for breading

  • Oil for frying (olive oil is traditional, but vegetable oil will work as well)

Keeping the skin on, boil the potatoes until you can easily insert a fork into the center (about 45 minutes to an hour, depending on the size of the potatoes). Drain the potatoes, let them cool to the touch, and peel them with a paring knife. Mash them into a large bowl, using your preferred technique (we recommend a vegetable mill).

Mix the mashed potatoes with grated cheese, salt and pepper to taste. Don't be afraid to use plenty of cheese! The amount is ultimately up to you, but they should definitely be cheesy. Thoroughly mix in 1 egg. The mixture should be soft and tacky enough to mold, without being sticky. If necessary, mix in one more egg to hold it together.

Pour plenty of flour onto a plate. Scoop up a small handful of potato mixture and roll it into an oval shape (almost like a large Tic Tac). Make sure it's very smooth. Toss the crocchette in the flour, then set it aside on a plate or platter. Repeat with the rest of the potato mix.

Fill a deep frying pan with about 3 inches of oil and bring it up to medium/high temperature on a stovetop. We never use a thermometer; just drop in a small morsel of potato or a breadcrumb in and if it starts to bubble and fry immediately, the oil is hot enough.

Working in batches, carefully drop the crocchette in and fry, turning often with a spoon, until they are golden and crispy on all sides. Remove with a slotted spoon to a paper towel to drain.

Serve warm. Buon appetito!

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