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 vegetarian croquettes bursting with flavors not only on the inside but also on the outer shell.
FOR CROQUETTES potatoes mozzarella parmesan egg flour breadcrumbs FOR SEASONING paprika dried basil dried oregano salt & pepper
Boil & mash potatoes. Mix seasoning & parmesan. Shape into discs. Cut mozzarella cheese into sticks and place on each potato disc.
Close the potato discs and shape them into cylinders. (You can also use squares of mozzarella and roll the potato discs into balls.) Roll the cylinders in flour seasoned with salt and pepper.
Dip the cheese and potato cylinders in egg. Season the breadcrumbs and coat each of the croquettes with the seasoned breadcrumbs.
Heat oil in a pan. Deep-fry the potato and mozzarella croquettes until golden brown. Fry in batches, taking care not to overcrowd the pan.