Cheese-Stuffed Potato Croquettes
Description
These croquettes are made with seasoned mashed potatoes filled with mozzarella cheese, breaded, and fried to crispy perfection. They’re ideal as a snack, appetizer, or side dish. The contrast between the crunchy shell and the molten cheesy center is unbeatable.
Time Breakdown
Prep Time: 30 minute
Chill Time: 30 minutes (optional but recommended)
Cook Time: 10–12 minutes
Total Time: ~1 hour 15 minutes
Ingredients (Makes 12–15 croquettes)
For the potato mix:
4 medium potatoes (around 500g), peeled and boiled
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp garlic powder (optional)
1/4 tsp paprika or chili flakes (optional)
2 tbsp fresh parsley or coriander, finely chopped
1 tbsp (optional for creaminess)
For stuffing:
150g mozzarella cheese, cut into small cubes (or any melty cheese)
For breading:
1/2 cup all-purpose flour
2 eggs, beaten
1 to 1.5 cups breadcrumbs (panko gives extra crunch)
For frying:
Oil for deep frying (vegetable or canola oil)
Instructions
Step 1: Make the Potato Mixture
Boil the potatoes until fork-tender (15–20 mins). Drain and mash them while still warm.
Mix in salt, pepper, garlic powder, paprika, chopped herbs, and butter. Combine until smooth.
Let the mixture cool slightly so it’s easier to handle.
Step 2: Shape and Stuff
Take about 2 tablespoons of the potato mixture and flatten it in your palm.
Place a cube of cheese in the center.
Wrap the potato around the cheese and form an oval or ball shape. Make sure the cheese is fully enclosed to avoid leaking while frying.
Repeat with the rest of the mixture.
Step 3: Bread the Croquettes
Roll each croquette in flour, then dip into beaten egg, and finally coat with breadcrumbs.
(Optional) Place on a tray and refrigerate for 30 minutes. This helps them firm up and reduces the chance of bursting during frying.
Step 4: Fry
Heat oil in a deep pan to 170–180°C (340–355°F).
Fry the croquettes in batches for 3–4 minutes or until golden brown.
Drain on paper towels.
Serving Suggestions
Serve hot for maximum cheese pull!
Pair with ketchup, garlic mayo, spicy aioli, or a yogurt-based dip.
FAQ & Tips
Q: Can I bake or air-fry these?
A: Yes! For a healthier version:
Bake at 200°C (400°F) for 20–25 mins, flipping halfway.
Air-fry at 200°C (400°F) for 12–15 mins, lightly spraying with oil.
Q: What cheese works best?
A: Mozzarella is perfect for a stretchy cheese pull, but cheddar, gouda, or even pepper jack can add flavor. Use a firm melty cheese for best results.
Q: Can I make these ahead of time?
A: Yes, you can shape and bread them ahead of time. Keep them covered in the fridge for up to 24 hours or freeze them for up to 1 month.
Q: My croquettes burst while frying. What went wrong?
A:
Cheese wasn’t fully sealed.
Oil was too hot or cold.
Chilling step was skipped—cold croquettes fry more evenly.