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close up view of Italian potato croquettes on a white ceramic plate

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.
5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer, Party food, Side Dish, Snack
Cuisine Italian
Servings 10 croquettes

Ingredients
  

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
  • pepper
  • salt
  • oil for deep-frying

Instructions
 

  • 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.

Notes

  • 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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