Cheesy Potato Croquettes
Video Stats
Recipe Overview
Overview
These Cheesy Potato Croquettes are a fantastic way to use up leftover mashed potatoes, transforming them into a crispy, golden snack that everyone will love. The process begins with boiling the potatoes until tender, then ricing them for a smooth texture. Mixing in an egg, a pinch of salt, pepper, and nutmeg adds depth to the flavor, while the grated cheese brings a delightful creaminess.
The filling is a classic combination of ham and mozzarella, which, when cooked, creates a wonderfully stretchy center. It’s important to ensure the mozzarella is well-drained to avoid excess moisture that could affect the croquettes’ texture. Assembling the croquettes is a fun process; simply flatten a portion of the potato mixture, add the filling, and shape them into neat little bites.
Once shaped, the croquettes are dipped in beaten eggs and coated in breadcrumbs, ready for frying. The frying process is crucial; maintaining the oil temperature ensures they cook evenly and achieve that perfect golden crust. Alternatively, they can be baked for a healthier option, though frying gives the best texture.
These croquettes are perfect for parties or as a comforting snack at home. Serve them hot with a sprinkle of salt, and watch them disappear quickly. They are not just delicious but also a fun dish to make with family, making them a great addition to any gathering.
Recipe Details
Steps & Tips
Boil potatoes for around 40 minutes until tender.
Tip: Use the fork or knife test to check if potatoes are ready.
Peel the boiled potatoes.
Rice the potatoes into a bowl.
Add egg, salt, pepper, nutmeg, and grated cheese to the bowl.
Tip: A potato ricer is useful for achieving a smooth texture.
Mix the ingredients with a fork and then with your hands.
Cut mozzarella into big sticks and prepare ham.
Tip: Let mozzarella sit at room temperature for extra stretchiness.
Flatten a portion of dough, place mozzarella and ham on top, and cover with more dough.
Tip: Ensure no mozzarella is peeking out to prevent splattering.
Beat eggs in a baking dish for coating the croquettes.
Dunk croquettes in egg and drain off excess.
Set aside some breadcrumbs to sprinkle on top.
Tip: Feel free to customize breadcrumbs with aromatic herbs.
Fry croquettes in oil, one or two at a time.
Tip: Do not fry above 170°C to avoid burnt outsides and cold insides.
Tip: Croquettes can also be cooked in the oven at 220°C for a healthier option.
Drain fried croquettes on paper and salt them.
Tip: Fried croquettes are better than baked ones for flavor.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Breadcrumbs
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a potato ricer ensures a smooth and fluffy potato mixture for the croquettes.
- •Letting mozzarella drain for a few hours helps achieve a stretchier texture when melted.
- •Croquettes can be prepared in advance and fried just before serving for a fresh taste.
- •Frying at the right temperature prevents the croquettes from burning on the outside while remaining cold inside.
