The crocchè (from the French croquette), often called panzarotti, are a typical dish of Neapolitan cuisine also widespread in Puglia and Sicily, especially in Palermo, where there is a variant of them. The Neapolitan recipe consists of a mixture of potatoes, eggs, cheese and pepper and, for the domestic version, also a filling of fior di latte and cold cuts. The final step involves a bath in egg white and then in breadcrumbs, finally the frying.
In Campania, besides a homemade preparation, they are also a typical street food that, in this case, offers a less rich version, not considering the presence of dairy products and cold cuts. Still today you can buy them in one of the many fryers in the city, where they are served in special paper containers called "cuoppi", accompanied by pasta, sciurilli, scagliozzi, or fried eggplant (pullastiello) and rice balls (small oranges).
The Palermo version uses milk instead of eggs and mint in the mixture. Another variation is typical of Piedmont, where they are called Subric.
