Description
These Cheese Croquettes are crispy on the outside and creamy on the inside, made with mashed potatoes and gooey mozzarella cheese centers. Perfect as a snack or appetizer, they deliver a comforting, cheesy bite with a crunchy breadcrumb coating.
Ingredients
Scale
Potato Mixture
- 2 lb Russet potatoes (or Yukon gold), about 4 potatoes
- 4 cloves garlic, smashed
- 2 tablespoons salt (for boiling)
- 1/4 cup cream cheese
- 2 tablespoons butter
- 1/4 tsp black pepper
Coating
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 cups breadcrumbs
Filling
- Mozzarella cheese, cut into 1-inch cubes (about 1 cup)
Frying
- Vegetable oil or canola oil (enough for 1 inch depth frying)
Instructions
- Prepare Potatoes: Peel and chop the potatoes into 1-inch cubes. Place them in a large pot with the smashed garlic and 2 tablespoons salt. Cover with cold water and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender when pierced with a fork.
- Mash Potatoes: Drain the potatoes and remove the garlic cloves. Add cream cheese, butter, and black pepper to the potatoes. Mash until combined but still slightly chunky to maintain texture.
- Make Egg Wash: In a shallow dish, whisk together eggs, all-purpose flour, and 1 teaspoon salt until smooth to create a batter for coating.
- Prepare Breadcrumbs: Place the breadcrumbs in another shallow dish, ready for dredging the croquettes.
- Form Croquettes: Take about 1/2 cup of the mashed potato mixture and flatten it slightly in your hand. Press a cube of mozzarella cheese into the center, then mold the potatoes around the cheese to form a ball or oval-shaped croquette.
- Coat Croquettes: Dip each croquette into the egg wash, ensuring it is fully coated, then roll it in breadcrumbs to cover completely. Repeat with remaining potato mixture and cheese.
- Fry Croquettes: Heat oil in a deep skillet or frying pan to 350°F (175°C), about 1 inch deep. Fry croquettes in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towel.
- Serve: Serve hot with gravy, ketchup, or your favorite dipping sauce.
Notes
- Use Russet or Yukon gold potatoes for the best texture.
- Ensure oil temperature is stable at 350°F to get a crispy exterior without absorbing excess oil.
- Do not overmix the mashed potatoes to keep croquettes light and fluffy inside.
- For a spicy twist, add a pinch of cayenne pepper or smoked paprika to the potato mixture.
- Can be made ahead and refrigerated for a few hours before frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 croquettes (approx. 150g)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Cheese croquettes, mashed potato croquettes, fried potato balls, mozzarella croquettes, appetizer recipe
