Cheesy Mozzarella Stuffed Potato Croquettes

Cheesy Mozzarella Stuffed Potato Croquettes are crispy, golden-brown fried balls that are filled with a gooey and delicious melted mozzarella cheese center. They are made from mashed potatoes mixed with breadcrumbs and other ingredients to form a dough-like mixture. This mixture is then formed into balls, with a small piece of mozzarella cheese placed in the center. The balls are then breaded and deep-fried until crispy and golden-brown.

Cheesy mozzarella stuffed potato croquettes are a rich and indulgent dish, and they can be paired with a variety of sides to balance out the flavors and textures.

History

Potato croquettes originated in France during the 18th century. They are often served as an appetizer or side dish, Croquettes are very versatile and can be prepared with many different proteins, if desired, or plain as written in this recipe. The one constant, however, is that they all will contain mashed potatoes that have been coated in breadcrumbs and fried until crispy and golden brown.

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Ingredients

• 1 lb. russet potatoes
• 1 large egg yolk
• ½ cup fresh parsley, chopped
• ¼ cup parmesan cheese, finely grated
• 5 oz. mozzarella cheese, diced in 1/4” cubes
• 2 large eggs
• 1 cup bread crumbs
• Sea salt and black pepper, to taste
• Vegetable oil, for frying

Optional for Serving:

Some of delicious options for side dishes to serve with potato croquettes include:

• Sauces: Serve the croquettes with a flavorful dipping sauce, such as marinara, ranch, sour cream or garlic aioli, for an extra burst of flavor.
• Salad: A light and refreshing greens-based salad, such as a mixed greens or Caesar salad, is a great way to balance out the richness of the potato croquettes.

Extras/Substitutions

There are different ways of making crispy potato croquettes! Croquettes are a versatile dish that can be made with a variety of ingredients and fillings, including meats, vegetables, and cheeses. Some popular variations of croquettes include:

• Ham and cheese croquettes: These are made with a mixture of cooked ham and cheddar cheese that is rolled into balls and breaded before being fried.
• Chicken croquettes: These are made with cooked chicken and a béchamel sauce that is mixed together, formed into balls, and then fried.
• Vegetable croquettes: These are made with a mixture of cooked vegetables, such as carrots, peas, or corn, and a béchamel sauce.
• Seafood croquettes: These are made with a mixture of cooked seafood, such as shrimp or crab, and a béchamel sauce.
• Sweet potato croquettes: These are made with mashed sweet potatoes that are mixed with spices and cheese, formed into balls, and then fried.

Croquettes can be served as a main dish, side dish, or appetizer, and they can be flavored in a variety of ways to suit different tastes. Whether you prefer sweet, savory, or spicy croquettes, there’s a variation out there for everyone. If you don’t want to deed fry them, go for the air fryer!

Equipment

• Parchment paper
• Potato ricer / Potato masher
• Cutting board and sharp knife
• Paper towels
• Sauce pan
• Baking tray (2) for breading and cooling
• Large or medium pot
• Large bowl

Instructions

1. Place potatoes unpeeled in a large pot and cover with cold water. Generously season the water with salt and bring to a boil. Cook until potatoes are fork tender, 25-35 minutes, depending on size. 
2. Drain potatoes and cool slightly.  When cool enough to handle, peel the potatoes and pass through a ricer into a large mixing bowl. Alternatively, potatoes may be mashed with a potato masher. Note the texture may not be as smooth. 
3. Add egg yolk. Mix and add fresh parsley, parmesan, and cubed mozzarella. Mix well and shape into 8 oval croquettes. Arrange the croquettes on a small parchment-lined baking sheet. Place in the refrigerator for 30  minutes. 
4. In a medium saucepan, heat one inch of vegetable oil to 350˚F.
5. Prepare a breading station: In one shallow dish beat two eggs. Place breadcrumbs in a second shallow dish. 
6. Generously, season the beaten egg and the breadcrumbs with salt and pepper, to taste. 
7. Roll each croquette into the beaten eggs. Let excess egg drip off and then dredge in the breadcrumbs, pressing lightly so the breadcrumbs will stick to the croquettes. 
8. Fry the croquettes, a few at a time, in the hot oil until golden-brown and crisp on all sides, approximately 3-4 minutes. Do not crowd the oil. Heat vegetable oil temperature to 350˚F before adding next batch of croquettes. 
9. Remove from oil as they are ready and place on paper towel.  
10. Serve immediately with desired dipping sauces. Enjoy!

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