Crocche Aka Italian Fried Mashed Potatoes Recipes

CROCCHE (AKA ITALIAN FRIED MASHED POTATOES)

Steps:

• working with cold mashed potatoes helps to shape it better than freshly made potatoes.
• 1 cup potatoes per serving. evenly around cheese "stick" like a twinkie shape. place on cookie sheet lined with wax paper.
• freeze 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.
• i 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.
• heat oil to around 350*.
• make batter in deep bowl, by mixing flour, milk, eggs, salt and pepper and parm cheese and basil.
• roll 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.
• fry until a deep golden brown, and serve sprinkled with a little more parm and a good helping of fresh marinara.

FRIED MASHED POTATOES

Steps:

• Add the onion to the mashed potatoes.
• Form into hamburger shape.
• Dip patties in flour on both sides.
• Fry in some hot grease until golden brown on each side.

CRISPY FRIED MASHED POTATOES

Steps:

• Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
• Tip in your mashed potatoes and spread out to cover the pan base.
• Cook on a medium heat and turn and shake occasionally.
• Turn over in parts (it isn't like an omelette, don't worry if it breaks).
• Keep frying until you have a solid crispy shell around it and a nice creamy center.
• Enjoy with a spicy tomato sauce or ketchup and mayonnaise.

ITALIAN MASHED POTATOES

Steps:

• If you happen to use larger potatoes for the double batch, halve the large potatoes because the small ones for the regualr batch can be left whole.
• Place all the potatoes in a deep pot and cover with water.
• Place a lid on the potatoes and bring it to a boil.
• Once it starts to boil, uncover and cook until tender (about twelve to fifteen minutes).
• Then drain potatoes and put them back into the hot pot.
• Add the butter, the seasoning package, milk and cheese. It really depends on how creamy and cheesy you like your potatoes when deciding how much you want to add of the milk and cheese.
• Smash the potatoes until they are the desired texture.
• Add the amount of salt and pepper to taste you like and enjoy.

BAKED ITALIAN MASHED POTATO CASSEROLE

Steps:

• Boil potatoes with garlic until tender and drain.
• Mash potatoes and garlic together and add 6 tablespoons of the butter and then add the milk.
• Mash until potatoes are smooth.
• Add salt and pepper to taste.
• Add mozzarella and Parmesan cheeses.
• Stir to blend.
• Use 1 tablespoon of the remaining butter to grease the bottom and sides of a casserole dish.
• Coat the bottom and sides with breadcrumbs.
• Spoon potato mixture into the dish and dot the top with the remaining tablespoon of butter.
• Bake at 350° for about 15 minutes or until the top is golden brown.

DEEP FRIED MASHED POTATOES

Steps:

• Make mashed potatoes into golf-ball or small balls.
• Add cheese, as per taste.
• Freeze for 2 hours, or more.
• Mix together the flour, milk, egg and salt to make the batter.
• Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter.
• Deep fry in hot oil until golden-brown.