These Italian potato croquettes with mozzarella inside and a crunchy golden shell are one of the best Italian appetizers. This quick and easy recipe shows you a little-known secret that results in croquettes bursting with flavors not only on the inside but also on the outer shell.
About the recipe
Fried potato croquettes are without any doubt one of the most favorite snacks for kids and adults alike. Once you stuff them with cheese, it becomes irresistible. Why wouldn’t it be? It’s potato and cheese, guys! The herbs and spices along with mozzarella give a unique flavor to the potato croquettes that can get you addicted. And the thought of melted cheese oozing out of the golden crunchy shell makes your mouth water, for sure.
What are potato croquettes?
Potato croquettes are made of cooked and mashed potatoes that are seasoned, shaped into cylinders, breaded and then fried. In this recipe, we stuff them with mozzarella and season with Italian herbs and parmesan to give you an Italian appetizer you can’t resist!
Reasons why these are the best Italian potato croquettes
- Okay, I’m so excited I want to give it to you right away: The secret ingredients are the spice PAPRIKA and the Italian herbs BASIL and OREGANO added to the mashed potatoes, and also with the breadcrumbs which make the outer shell. So the potato croquettes are full of flavor not only on the INSIDE but also on the OUTSIDE. The paprika makes the color of the croquettes look appetizing, too. This small TRICK makes all the difference.
- Another trick is to use Panko bread crumbs to get extra-crispy potato croquettes! (like the ones we used for fried shrimps.)
- In this Italian croquette recipe, we use 2 types of cheese- parmesan and mozzarella. Parmesan gives its characteristic flavor and Mozzarella gives the cheese-pull which we all love.
I must admit, whenever I make these cheese-stuffed potato croquettes, no matter how much I make, I almost always run out of them!
- Russet potatoes
- cheese: mozzarella and parmesan
- binding agents: flour and egg
- flavoring: paprika, pepper and salt
- herbs: dried basil and oregano
- crunchy shell: breadcrumbs.
Step by step instructions
(You can find the exact measurements and instructions in the recipe card at the end of this page.)
Cooking and preparing potatoes
Cover the potatoes with water and boil until well cooked. Let them cool, then peel and grate them. Grating rather than mashing ensures uniform texture. Or you can pass them through a ricer. Mix the grated potato with parmesan, salt and pepper. Keep aside.
Seasoning the croquettes
Mix together the seasoning – basil, oregano, paprika. Divide into 2 portions, add one half to the grated potato and the other half to the breadcrumbs. Seasoning the breadcrumbs will give you a flavorful crunchy outer shell.
Preparing the croquettes
Divide the potato mixture into about 10 to 12 balls. Flatten each potato ball, place a 1.5-inch long piece of mozzarella cheese, enclose and shape into a cylinder. Roll the cylinders in flour, dip in egg and roll in the seasoned breadcrumbs.
This recipe does not require you to refrigerate the croquettes before frying unless you want to make them ahead. Only ensure that you take out the Mozzarella cheese from the refrigerator after preparing the rest of the ingredients.
Heat oil in a skillet and fry in batches, ensuring that the croquettes do not overcrowd the skillet. Drain and serve.
How do you keep potato croquettes from falling apart?
1. Coating the croquettes with flour before dipping in egg helps hold everything together.
2. Another important factor is the type of potatoes you use. Russet potatoes are perfect for making croquettes. They are starchy and bind well when mashed.
3. For extra-strong croquettes, do a double-dip: coat them with flour, dip in egg, again coat with flour, dip in egg then roll them in breadcrumbs and fry. Note that you might need 2 eggs and more flour in that case.
Can the potato croquettes be made in advance?
Absolutely. They can be prepared and frozen before frying. You just need to thaw for 30 minutes and fry. They keep well for 2 days in the refrigerator and up to a month in the freezer. To avoid crushing the croquettes, place them in a single layer on a large tray or baking sheet in the freezer for about an hour. You can then transfer them to a freezer box or ziplock bag and freeze until required.
Fried croquettes also can be refrigerated or frozen in an airtight box. Thaw the frozen ones for 30 minutes or overnight in the refrigerator. Reheat in the oven placing them on a baking sheet in a single layer. Reheat at 180°C / 350°F. The time depends on the size of your croquettes. It would take about 10 to 15 minutes to heat through.
How to make potato croquettes without egg?
You can make this recipe eggless by replacing the egg with 2 tablespoons of flaxseed meal (ground flaxseed) mixed with 4 tablespoons of water to make a paste. Beat well with a dash of salt and pepper.
What do you serve with potato croquettes?
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