Crocché Napoletano

The Neapolitan croquette, also known locally as panzarotto, is a cornerstone of Neapolitan street food and a classic appetizer of Campania cuisine. It is a cylindrical potato croquette, breaded and fried, characterized by a golden, crispy exterior and a soft center, often enriched with stringy cheese.

Basic Ingredients: The traditional dough is made with yellow-fleshed potatoes or old potatoes (which absorb less water), grated Parmigiano Reggiano, Pecorino Romano, egg yolks, chopped parsley, salt, and a generous amount of black pepper.

The Stringy Heart: Although simple versions exist, the true Neapolitan croquette often hides a cube of smoked provola or dry mozzarella (fior di latte) inside.

Breading and Frying: After shaping the croquettes, they are dipped in egg white and breadcrumbs, and then fried in plenty of boiling seed oil until golden brown.