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.
250gramsmozzarella cheese cut into finger-sized pieces about 2 inches long
2tablespoonsgrated parmesan cheese
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.
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