Cilento potato croquettes – Carnival Polpette
2h 30 min
2h 10 min
Cilento potato croquettes
Cilento potato croquettes or Carnival polpette differ from the italian for the addition of salami, eggs and cheese, these are the main ingredients that make this dish a real delicacy. In Cilento there cannot be Carnival without these mythical meatballs, in fact, it is the main dish that from 17 January, the day of Saint Anthony the Abbot, starts the carnival period, which will then end on Shrove Tuesday. A Cilentan saying says: “What was forty purpette? I know about forty vuccuni! ” What are forty meatballs? They are nothing more than forty mouthfuls. This means that Cilento potato croquettes are so good that one leads to another and you don’t notice how many you eat.
- 500 g boiled yellow-fleshed potatoes
- 100 g goat cheese
- 100 g salami type Naples
- 100 g flour 00
- 3 whole eggs
- 1 bunch of parsley
- j.e. bread crumbs
- j.e. salt and pepper
- 1 liter sunflower or evo oil
When the potatoes are cold, mash them with a potato masher in a large bowl
Dice the salami and chop the parsley
Add the grated cheese, salami, parsley, a pinch of salt and pepper and the eggs to the potatoes
Mix all the ingredients well with your hands, so that the dough is homogeneous and compact
Pour the flour on the pastry board and we begin to form our meatballs. With a table spoon, take a spoonful of dough, put it in the flour then stretch it in your hands, it must have the shape of a middle finger
Sprinkle one side of the pastry board or a tray with flour and place the meatballs as you make them, without overlapping and slightly spaced
Pour the oil into a wok or a high pan, put it on a high heat and heat to 180°C (350°F). Now we put a maximum of 6 meatballs at a time, otherwise the temperature of the oil drops and the meatballs fall apart, when they rise to the surface we lower the gas and turn them so that they are golden on both sides
When they are golden brown, we take them with a spider* or a skimmer* and drain them on absorbent kitchen paper or on the frying hat
- The potatoes must be strictly yellow and I advise you to boil them at least 12 hours before, so they are more compact and do not flake when fried.
- The eggs do not all have the same weight, therefore, be careful when kneading, if it should be too liquid, add a little breadcrumbs, stir well and let it rest for a few minutes.
- To see if the oil has reached the ideal temperature, add a pinch of flour, if it is frying it means that the oil is ready and we can start frying our meatballs.
- * Spider and * skimmer are ladles with holes.
- Although, I believe they will disappear immediately, as soon as they are made, you can keep it 1 day in the fridge.
- After cooking, the bark can be kept in the fridge for a day.
- The raw bark can be kept in the freezer for a few months, taking care to freeze them lying on a tray and then put them in the bags. Do not defrost them before cooking them otherwise they will stick.