Description
These Irresistible Cheese Croquettes are a perfect cozy night snack featuring creamy mashed potatoes combined with cream cheese and butter, enveloping a gooey mozzarella center. Coated in crispy breadcrumbs and fried to golden perfection, they are deliciously crunchy outside and soft inside, ideal for dipping in gravy or ketchup.
Ingredients
Scale
Potato Mixture
- 2 cups Russet potatoes, peeled and chopped into 1-inch cubes
- 2 cloves garlic, smashed
- 1 teaspoon salt
- 4 ounces cream cheese
- 2 tablespoons butter
- 1/2 teaspoon black pepper
Breading and Binding
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 cup breadcrumbs (seasoned or unseasoned)
Filling
- 8 ounces mozzarella, cut into 1-inch cubes
Instructions
- Prepare Potatoes: Peel and chop the russet potatoes into 1-inch cubes. Place them in a large pot with the smashed garlic and salt. Cover with cold water and bring to a boil. Simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Mash Potatoes: Drain the potatoes and discard the garlic. Add cream cheese, butter, and black pepper to the hot potatoes. Mash the mixture until combined but leave it slightly chunky to add texture.
- Make Egg Wash: In a shallow dish, whisk together the eggs, all-purpose flour, and a pinch of salt until the mixture is smooth and well blended. This will act as a binding agent for the breadcrumb coating.
- Prepare Breadcrumbs: Pour the breadcrumbs into another shallow dish to have ready for coating the croquettes.
- Shape Croquettes: Take about ½ cup of the mashed potato mixture and flatten it slightly. Press a cube of mozzarella into the center, then carefully shape the potato around the cheese to form a ball, sealing the cheese inside.
- Coat Croquettes: Dip each croquette into the egg wash, ensuring it is fully coated. Then roll it in the breadcrumbs until evenly covered. Repeat until all the potato mixture is used.
- Fry Croquettes: Heat about one inch of oil in a deep skillet to approximately 350°F (175°C). Carefully place croquettes into the hot oil, frying for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- Serve: Serve the cheese croquettes warm with your choice of dipping sauces such as gravy or ketchup for a delightful snack or appetizer.
Notes
- Keep the mashed potatoes slightly chunky for better texture in croquettes.
- Use fresh mozzarella for the best melting and flavor.
- Maintain oil temperature around 350°F to avoid greasy croquettes.
- You can prepare the croquettes ahead and refrigerate before frying for convenience.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Serve immediately after frying to enjoy the crispy texture.
