Italian potato croquettes with a crunchy golden shell and soft gooey cheese oozing out from the inside can be a life-changing experience. This recipe with an Italian twist shows you a little known secret that results in a croquette bursting with flavors not only on the inside but also on the outer shell.
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. The thought of melted cheese oozing out of the golden crunchy shell makes your mouth water, for sure.
In this Italian croquette recipe, we use both Parmesan and Mozzarella. Parmesan gives its characteristic flavor and Mozzarella gives the cheese-pull which we all love.
That’s why potato croquettes make perfect party snacks or side dish and they can make any occasion special.
how to make the best potato croquettes?
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 slammed with 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.
I MUST admit, whenever I make these cheese-stuffed potato croquettes, no matter how much I make, I almost always run out of them!
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.
what do you need for making potato croquettes?
Russet potatoes are perfect for making the croquettes. They are starchy and bind well when mashed. Other ingredients are mozzarella, parmesan, egg, flour, paprika, dried basil and oregano, breadcrumbs, pepper and salt.
You can make this recipe eggless by replacing the egg with 1/4 cup tablespoons of flour or flaxseed meal mixed with half the amount of water to make a paste. Add salt with caution, since a lot of cheese has gone into these croquettes.
How do you make these easy Italian croquettes with cheese?
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.
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 as well.
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.
What do you pair these potato croquettes with?
- Baked buttermilk chicken legs – kid-friendly and healthy.
- Baked salmon kabobs – another kid-friendly and healthy combo.
- Pasta salad with mint yogurt dressing.
- Low-carb cauliflower rice with chicken or cauliflower rice stir fry.
- Orange butter salmon or 5 ingredient garlic prawns.
Italian Potato Croquettes
For the seasoning mix
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
For the croquettes
- 3 Russet potatoes medium-sized
- 250 grams mozzarella cheese cut into finger-sized pieces about 2 inches long
- 2 tablespoons grated parmesan cheese
- 1 egg beaten
- 2 tablespoons plain flour
- 1/2 cup bread crumbs
- oil for deep-frying
- Boil, peel and grate the potatoes.
- Prepare the seasoning by mixing paprika, basil and oregano. Divide into 2 portions.
- Add parmesan cheese, salt, pepper, and one portion of the seasoning mix to the grated potatoes and mix well.
- Take the bread crumbs in a bowl and mix with the rest of the seasoning.
- Place the beaten egg and flour in separate bowls.
- Divide the potato mixture into 10 balls and flatten them. Place a piece of the mozzarella in each potato disc, close and shape into a cylinder. Repeat with the rest of the mixture.
- Roll the croquettes in flour, dip in egg, shaking off the excess and roll them in breadcrumbs to coat.
- Heat oil in a skillet and fry in batches each for 10 minutes, turning occasionally to get golden brown potato croquettes.
- If you want an eggless potato croquette recipe, the egg can be replaced with plain flour or flaxseed meal made into a paste with water. For this recipe, you will need 1/4 cup of flour/flaxseed meal with half that quantity of water.
- Grating the potatoes rather than just mashing, will give you a uniform texture.
- White potatoes may also be used for this recipe, but Russet potatoes are starchy and bind well when mashed.
- Mixing the breadcrumbs with the herbs will enhance the flavor of the outer shell, too.
- Use salt sparingly since a lot of cheese has gone into this recipe.