Cheesy Potato Croquettes

90Min

4Servings

380Cal

VegetarianKid friendlySpicy 2/5

Equipment

Pot

Frying pan

Knife

Cutting board

Mixing bowls

Colander

Whisk

Mixing spoon

Stove

Ingredients

Potato Mixture

russet or Yukon potatoes (peeled, sliced)

6 piece

smoked Gouda cheese (shredded)

80 g

parsley (chopped)

15 g

cornstarch

75 g

garlic powder

10 g

onion powder

10 g

smoked paprika

5 g

cayenne pepper

5 g

salt

5 g

pepper

2.5 g

mozzarella (cut into small cubes)

120 g

Dredging

panko breadcrumbs

120 g

parsley (chopped)

15 g

garlic powder

5 g

all-purpose flour

30 g

water

160 ml

egg (whisked)

1 piece

Topping

fresh parsley

10 g

Instructions

Boil and mash potatoes

Boil peeled and sliced potatoes in salted water until fork-tender (about 12-15 minutes). Drain and mash until smooth.

20 mintimer 15 min

Potatoes are ready when a fork easily pierces through them.

Mix potato filling

Stir in garlic powder, onion powder, cayenne pepper, smoked paprika, smoked Gouda, parsley, salt, pepper, and cornstarch. Mix well until creamy but firm. Let cool slightly.

10 min

Mixture should hold together when scooped but not be too sticky.

Form croquettes with mozzarella

Scoop about 3 tbsp mashed potato mixture into your hand. Flatten slightly, place a small cube of mozzarella inside, then roll back into a ball to seal.

15 min

Seal mozzarella completely to prevent it from leaking during frying.

Chill croquettes

Place formed croquettes in fridge or freezer for 30-45 minutes to firm up.

40 mintimer 40 min

Freezing makes them easier to handle during breading.

Prepare breading station

Mix panko breadcrumbs with chopped parsley and garlic powder. Prepare paste by whisking flour, water, egg, salt, and pepper together.

5 min

Paste should be like thin pancake batter consistency.

Bread croquettes

Roll each chilled ball in paste, then coat in breadcrumbs. For extra crunch: repeat paste + breadcrumb coating twice.

10 min

Fry croquettes

Heat oil to 175°C. Fry potato croquettes in batches, 2-3 minutes per side, until golden brown and crispy. Drain on wire rack.

10 min175°Ctimer 3 min

Don't overcrowd pan to maintain oil temperature. Croquettes should float and turn golden.

Serve

Sprinkle with extra parsley and salt. Serve immediately while hot and crispy.

2 min

Original recipe

TikTokRecipe by @the sapor

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Oven 180°C 8-10 minutes or Air fryer 180°C 5-7 minutes

Best eaten fresh. Reheat from frozen without thawing for best texture.

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