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Fried cheesy potato croquettes are full of flavor and crunch. These bites of goodness would make a great appetizer or late-night bite on a busy weekend.
Mozzarella and
Potato Croquettes
Recipe courtesy of Danielle Kartes, food blogger, Rustic Joyful Food
Ingredients:
1 1/2 cups flour
2 cups panko breadcrumbs
2 beaten eggs
3 ounces mozzarella cheese, 10-12 half-inch cubes
1 heaping teaspoon Old Bay seasoning
1 heaping teaspoon garlic powder
4 cups leftover Idaho russet mashed potatoes
6 cups oil for frying
Salt to taste
Set up a station with three bowls: one for flour, one for panko, and one for egg wash. Prepare a bowl with mozzarella cubes.
Heat oil in a large, deep skillet to 350 degrees Fahrenheit. I heat my oil over medium heat while I make the potato balls.
Add Old Bay seasoning to panko bowl and gently mix. Place garlic powder into flour bowl and gently mix.
To make the croquettes, take a golf ball-sized (or slightly larger) portion of mashed potatoes and tuck a cube of mozzarella into the center. Close the potatoes around the cheese and roll into a ball.
Once all balls are rolled, roll each ball one at a time into the flour, the egg wash, and then panko. Be sure to fully coat each ball.
Repeat process until each croquette is rolled.
Gently place croquettes into hot oil and fry until deeply golden all around. Flip each ball about 2 minutes into the cooking process to ensure an even cook. Drain on paper towels or a cooking rack. Serve hot with your favorite marinara.