Italian Potato Croquettes
Potato croquettes with a crunchy golden shell and soft gooey cheese inside. This recipe shows you a little-known secret that results in croquettes bursting with flavors not only on the inside but also on the outside.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 10 croquettes
For the seasoning mix
- 1/2 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.