“Cheese – milk’s leap forward to immortality”
Potato croquettes are one of my “cheat day” recipes (when I want to indulge and cook something totally unrelated to my healthy menu!) and my family’s favorite, too. I’ll have to be just careful about how many such days I would like to have in a month! However, the thought of gooey cheese oozing out of the golden crunchy shell makes your mouth water, for sure.
Potato croquettes are without any doubt one of the most favorite snacks for kids and adults alike. Once you stuff them with cheese, it becomes irresistible. The herbs and paprika along with mozzarella give a unique flavor to the potato croquettes that can get you addicted.
Whenever I make these cheese-stuffed potato croquettes, no matter how much I make, I almost always run out of them!
Recipe for potato croquettes stuffed with cheese
- Russet potatoes- 3 medium-sized
- mozzarella cheese cut into finger-size pieces 1.5 inches long
- grated parmesan cheese- 2 tablespoons
- 1 beaten egg
- plain flour- 2 tablespoons
- paprika- 1/2 teaspoon
- dried basil- 1/2 teaspoon
- dried oregano- 1/2 teaspoon
- bread crumbs- 1/2 cup
- oil for deep-frying
- Boil, peel and grate the potatoes.
- Add parmesan cheese, salt, pepper, half of the paprika, basil and oregano to the potatoes and mix well.
- Take the bread crumbs in a bowl and mix with the remaining paprika, basil and oregano.
- Place the beaten egg and flour in separate bowls.
- Shape the potato mixture into oblong croquettes, make an indentation with your finger, place one cheese finger and mold potato mixture to enclose the cheese.
- 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 made into a paste with water. For this recipe, you will need 1 tablespoon of flour.
- 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 (or should I say, mindfully!) since a lot of cheese has gone into this recipe.
I hope you’ll love this recipe. Please write to me if you tried it. I would love to get comments and suggestions from you.