Cacio e pepe croquettes
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Makes: 20 pieces
- Cost: Low
PRESENTATION
So here's the thing, these cacio e pepe croquettes bring together two beloved elements from Rome: tender potato croquettes and the bold taste of the cacio e pepe pasta. Seriously good. It’s amazing how a few simple ingredients, like Pecorino Romano and black pepper, can create something so tasty. And fun to share. When you bite into these cacio e pepe bites, you really experience the rich, cheesy flavor and the tangy kick of cracked pepper. It's all wrapped in a crunchy golden shell.
Folks in Lazio are super serious about using good cheese and bold seasoning, so these bites pack a punch that really hits all the right notes. And look, in Rome, it’s common to serve them with a glass of bubbly at home for a casual aperitivo. Makes the experience feel special, yet totally laid-back. Pretty much.
Mixing things up keeps food in Rome interesting. These cacio e pepe appetizers fit right into that trend. Some families love to serve a mix of these and sweet beetroot croquettes at gatherings, offering something for adults who crave a bold, peppery snack and kids who want something sweeter. There’s this whole scene of creative recipes playing with cacio e pepe flavors lately. Like Pallotte cacio e pepe or risotto with figs and cheese—these croquettes fit right in.
What makes them different is the moist potato filling mixed with lots of Italian cheese and enough pepper to keep things interesting. For anyone who enjoys crispy Italian snacks or wants to try something that feels both classic and new, these are a fun choice. Sharing a plate of these at a get-together, you’ll see why they’ve become such a hit. Golden on the outside, cheesy and a bit spicy on the inside. Perfect for those who like their food with a bit of attitude.
Whether paired with a glass of wine or enjoyed on their own, these croquettes are sure to bring a little taste of Rome to any table. No question.
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INGREDIENTS
- Ingredients for about 20 croquettes
- Red potatoes 2.2 lbs (1 kg)
- Pecorino Romano PDO cheese 3.5 oz (100 g) - aged
- Ground black pepper 2 tsp
- Ground white pepper 2 tsp
- Eggs 1
- for the breading
- Eggs 3
- Breadcrumbs 1 cup (100 g)
- for frying
- Vegetable oil to taste
How to prepare Cacio e pepe croquettes
To prepare the cacio e pepe croquettes, first wash the potatoes, then place them in a saucepan with cold water 1 and boil them for about 40 minutes from when the water starts boiling, until they are soft enough to be pierced with a fork. In the meantime, place the black and white peppercorns in a mortar 2 and crush them with a pestle 3; alternatively, you can use a meat tenderizer.
Grate the aged Pecorino cheese 4 and set aside. When the potatoes are cooked, drain them and mash them in a bowl with a potato masher 5. Once they have cooled a bit, add the grated Pecorino cheese to the bowl 6,
the crushed peppercorns 7, and the egg 8. Mix with your hands 9
until you obtain a homogeneous mixture 10. Using a small bowl of water to keep your hands moist, take a portion of the mixture 11 and shape it into the classic cylindrical shape of croquettes, slightly flattening the ends 12; with these quantities, you should get about 20 croquettes.
Pour the eggs and breadcrumbs for the breading into two separate containers 13: coat each croquette in the egg 14 and then in the breadcrumbs 15, then again in the egg and breadcrumbs to achieve a crunchier breading.
Heat the seed oil in a saucepan and bring it to a temperature of 338°F, then immerse a maximum of 2 croquettes at a time 16 and fry them for about 3 minutes until they are nicely golden. Drain the croquettes with a slotted spoon and transfer them onto a sheet of absorbent paper to remove the excess oil 17. Serve your cacio e pepe croquettes while still hot, being careful not to burn yourself 18!