1/1 Photo of Crocche (Aka Italian Fried Mashed Potatoes)
1 hr 40 mins
1 hr 30 mins
Shawn C's Note:
we served these at the restaurant and they were always a hit. We served them with our fresh Marinara sauce for dipping. Served immediately too. I haven't tried using string cheese but could be a easy switch and they are already a great shape and length to work with.
My Private Note
Units: US | Metric
- 1working with cold mashed potatoes helps to shape it better than freshly made potatoes.
- 21 cup potatoes per serving. evenly around cheese "stick" like a twinkie shape. place on cookie sheet lined with wax paper.
- 3freeze for up to an hour to firm up but you don't want it frozen completely through or the outside will cook faster than it takes to melt the cheese inside.
- 4i use my delonghi roto- fryer so that the food its always moving and i don't have to flip it! but you will want a deep type fryer so the roll can float.
- 5heat oil to around 350*.
- 6make batter in deep bowl, by mixing flour, milk, eggs, salt and pepper and parm cheese and basil.
- 7roll each potatoes roll around in the batter very quickly you only want a thin layer on it, let drain off mostly. roll in bread crumbs.
- 8fry until a deep golden brown, and serve sprinkled with a little more parm and a good helping of fresh marinara.
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Nutritional Facts for Crocche (Aka Italian Fried Mashed Potatoes)
Serving Size: 1 (355 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 448.2
- Calories from Fat 112
- Total Fat 12.4 g
- Saturated Fat 6.5 g
- Cholesterol 128.1 mg
- Sodium 878.3 mg
- Total Carbohydrate 64.4 g
- Dietary Fiber 4.0 g
- Sugars 3.6 g
- Protein 18.7 g
The following items or measurements are not included: