Crocchè di patate Napoletani PERFETTI tutti i segreti e la guida passo passo | FoodVlogger

Today I'll show you how to make potato croquettes perfectly, crispy on the outside with two different types of breading and soft on the inside and I'll reveal all the tricks to keep them from breaking during cooking. Do you want these fantastic potato croquettes and above all a little patience? Then equip yourself with the necessary ingredients and good will, put on your apron, wash your hands and get started! Subscribe to the channel (for free of course) to see 1 new video every day (and often even 2 a day!): https://goo.gl/2FSalB Follow the recipe on my cooking blog: https://www.carlogaiano.com INGREDIENTS (*with these doses I obtained 14 potato croquettes weighing 70-80g each) 1 kg of potatoes 2 eggs 30 g of grated grana or parmesan 20 g of pecorino romano 1 sprig of fresh parsley 100 g of fior di latte, scamorza or mozzarella 35 g of butter Salt to taste Ground black pepper to taste Sunflower seed oil Flour (for the batter) Water (for the batter) To make things easier, I put all the procedures below, hoping to be clear: 1. Try to choose potatoes of the same size to allow for even cooking. 2. Boil the potatoes in salted water (the salt helps the potatoes to remain compact without breaking them. From the moment they boil, calculate at least 35-40 minutes of cooking. 3. To check if the potatoes are cooked, pierce them with a knife, remove the knife and if it comes out without creating resistance, it means they are cooked. 4. Remove the potatoes from the water without draining them (to avoid breaking them) but removing them one at a time with a slotted spoon. 5. Peel the potatoes while they are still hot, place them in a baking tray, place the tray in the center of the oven and cook them for 15 minutes in a fan oven at 160°C so as to dry the water inside the potatoes so as to give them more consistency allowing the mixture to remain more compact. 6. Remove from the oven, let the potatoes cool for 15 minutes and then mash them while still warm in a large container. If you mash them cold, the starches will gelatinize and make the potatoes stickier, so it's better to keep them warm. 7. Once the potatoes are mashed, add the 2 egg yolks (keep the egg whites aside, we'll need them for the breading), add 30 g of grated Grana or Parmesan, add 20 g of Pecorino Romano, the chopped parsley, 35 g of butter (the butter is a secret and is used to soften the potatoes), salt and black pepper. 8. Mix everything with a fork and blend until you get a smooth mixture. 9. Cut the fior di latte into strips and set aside (if you use provola or mozzarella, cut them half an hour before and leave to drain in a colander with a weight on top to remove the whey). 10. Now start preparing the croquettes: separate a piece of mixture (I would recommend making them medium-sized, so about 70-80 g each) make a ball with the palms of your hands, then press the ball in the center with your thumb, insert the fior di latte (if you want you could also add some salami cut into strips) close, and always working with the palms of your hands, press lightly and give them the classic shape of potato croquettes. 11. As you make the croquettes, place them on a tray or in a baking tray, then once they are all done, put them in the refrigerator for 30 minutes or in the freezer for 15 minutes so that they settle well. 12. After 15 or 30 minutes you need to bread the croquettes for which you can make either a thick batter with water and flour (100-120 g of 00 or 0 flour and 100 ml of water) or just pass them in the egg whites. If you make the batter, put the flour in a container, add the water, salt and pepper and mix well eliminating all the lumps until you obtain a fairly thick mixture. If instead you use the egg whites, add salt, pepper and then beat them well with a fork. 13. Remove the croquettes from the refrigerator, dip them in the batter or egg whites (if you want, you can dip them in flour before dipping them in the egg whites) and then dip them in the breadcrumbs. 14. As you bread them, place them back in the pan or on the tray used previously. (If you make the croquettes in batter, you will need to wash your hands after breading each croquette, otherwise you will not be able to work well. 15. Once you have made all the croquettes, put them back in the refrigerator for 30 minutes or in the freezer for 15 minutes so that the breading settles well. #traditionalrecipes Unfortunately the description cannot contain everything, so follow the complete recipe (and the video) on my cooking blog: https://www.carlogaiano.com/crocche-d... Subscribe to the channel (free of course) to see 1 new video every day (and often even 2 a day!): https://goo.gl/2FSalB