ITALIAN STUFFED CROQUETTES

A Crunchy Treat, Pimped Up Apulian Style

There’s something undeniably comforting about biting into a perfectly golden croquette - crisp on the outside, soft and savoury on the inside - but when it's stuffed with mortadella and crushed pistachios, the experience becomes unforgettable. These pimped-up croquettes elevate the humble potato snack into something worthy of any Italian aperitivo, street-food festival, or family celebration.  

Hailing from Apulian culinary tradition, these croquettes (or crocchette di patate) are a familiar sight at southern Italian food stalls and bakeries, where they’re often eaten piping hot as a snack on the go or served on platters during festive gatherings. The pairing of mortadella and pistachios gives each bite a lush, creamy richness and a subtle crunch that makes them truly unique.  

Perfect as a starter, party finger food, or even a quirky main course, they pair beautifully with a cold beer or a glass of white wine, and they’ll vanish faster than you can fry the next batch.  

While undeniably indulgent, these croquettes offer some nutritional perks: potatoes provide fibre and vitamin C, while mortadella adds protein and essential fats. Pistachios bring a good dose of plant-based protein, antioxidants, and healthy unsaturated fats, giving the croquettes a richer nutrient profile than your average fried snack.  

Their small size also can make it easier to serve modest portions without overindulging.

A little history

Potato croquettes are deeply rooted in Italy’s tradition of cucina povera, especially in southern regions like Puglia and Campania, where families made use of leftover mashed potatoes to create filling, tasty snacks. The original versions were simple - just potato and cheese, perhaps a pinch of nutmeg - but over time, Italian cooks began stuffing them with all sorts of local cured meats and cheeses.  

The use of mortadella, a specialty of Bologna, and Sicilian pistachios speaks to the modern cross-regional creativity that now defines Italian home cooking. This version celebrates both Apulian simplicity and northern richness, resulting in a perfect marriage of textures and tradition: ‘una bomba di gusto’ as Italians would say.    

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INGREDIENTS👇🏻

For the croquette:  

• 500g | 17.6oz boiled potatoes

• 1 egg yolk • 1/2 lemon zest

• 10g | 0.4oz finely chopped fresh parsley

• A pinch of grated nutmeg

• Sea salt and black pepper to taste

• Corn starch and extra virgin olive oil for preparation  

For the coating:  

• 250g | 8.8oz plain flour

• 250g | 8.8oz bread crumbs

• 270g | 9.5oz water

• 1L | 35.20fl oz vegetable or sunflower oil

• Sea salt to taste  

For the stuffing:  

• 200g | 7.1oz pistachios

• 20g | 0.7oz extra virgin olive oil

• 30g | 1.1oz water

• 4 slices of mortadella

• 50g | 1.8oz pistachio crumbs

The recipe step by step

For the croquette:

1. Boil, peel, mash the potatoes and let them cool down

   
   

2. Add the egg yolk, parsley and grated lemon zest, and season with sea salt, ground nutmeg and black pepper before mixing thoroughly by hand

   
   

3. TIP: for an even richer flavor you can add 50g | 1.8oz of parmigiano cheese and 50g | 1.8oz of pecorino cheese to the mix!

   
   

4. When reached a smooth consistency, divide the mix in four parts

   
   

5. Dust the working top with generous potato starch, rub some olive oil on your hands and roll each part into a compact cylinder

   
   

6. Let your croquettes rest in the fridge for about 30 minutes to stiffen up slightly  

   
   

   For the coating:

7. Prepare the batter with flour and water, adding the water in slowly, and whisking vigorously until reaching a smooth and bubbling consistency

   
   

8. Dip the croquettes into the batter and then coat them consistently and generously with bread crumbs

   
   

9. Place the coated croquettes on a tray and in the freezer to rest for another 30 minute

   
   

10. Bring the frying oil to temperature and deep fry each croquette separately

    
    

11. Remove them from the oil when golden-brown and dab them thoroughly on kitchen paper

    
    

12. TIP: Salt each croquette while piping hot, before starting on the next one. This way you can avoid a soggy coat and keep all the crispiness instead!  

    
    

    For the stuffing:

13. Deshell and blend the pistachios with extra virgin olive oil, water, and a pinch of sea salt to create a cream

    
    

14. When of smooth consistency, transfer it to a piping bag for decoration

    
    

15. When the croquettes have cool down to room temperature, slice them down the middle, making sure not to cut them in half

    
    

16. Place a slice of mortadella in each cut, pipe a whirl of pistachio cream, and top it up with a sprinkle of pistachio crumbs…then enjoy! 😋