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.
250gramsmozzarella cheese cut into finger-sized pieces about 2 inches long
2tablespoonsgrated parmesan cheese
1eggbeaten
2tablespoonsplain flour
1/2cupbread crumbs
pepper
salt
oil for deep-frying
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Instructions
Boil the potatoes in a large pot of water. 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 other half of the seasoning.
Place the beaten egg and flour in separate bowls. Season both with a dash of salt and pepper.
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 wok pan and fry in batches each for 10 minutes, turning occasionally. See that you don't overcrowd the pan. This ensures that you'll get golden brown potato croquettes.
Video
Notes
If you want an eggless potato croquette recipe, the egg can be replaced with ground flaxseed made into a paste with water. For this recipe, you will need 2 tablespoons of ground flaxseed with 4 tablespoons of water and a few pinches of salt and pepper. Chill in the refrigerator for 10 minutes for best results.
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 more starchy and bind well when mashed.
Nutrition profile is based on the fact that all of the oil is not used up by the croquettes.