Crocchette al Nero di Seppia con Gamberi e Mazzancolle

Crocchette al Nero di Seppia con Gamberi e Mazzancolle are Italian seafood croquettes that combine the briny depth of cuttlefish ink with sweet prawns and shrimp. The dish likely originated in coastal regions such as Lazio or Sicily, where fresh seafood and fried street food are staples. The base is typically a creamy potato or béchamel mixture, enriched with finely chopped gamberi (shrimp) and mazzancolle (jumbo prawns), then dyed jet-black with sepia ink. The mixture is shaped into cylinders or ovals, coated in breadcrumbs, and deep-fried until golden.

What distinguishes a great version is its contrasting textures: a thin, crisp crust shattering to reveal a soft, almost molten interior that bursts with clean seafood flavor. The cuttlefish ink should add a subtle marine savor without overwhelming the sweet shellfish, and the oil must be fresh to avoid greasiness. Variations exist across Italy; some cooks substitute squid ink, add fresh herbs like parsley, or use a ricotta base for extra richness. In coastal towns, the recipe may adapt to whatever catch is available.

A celebrated example is found at La Friggitoria di Ostia in Lido di Ostia, near Rome, where creator Giuliacrossbow has praised the version for its perfect balance of creaminess and crunch, highlighting the prawns’ sweetness against the ink’s earthy finish. Such croquettes are often served as antipasti or street food, paired with a crisp white wine or a squeeze of lemon.