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Cheese Croquettes

Crispy Cheese Croquettes for Comfort Food Lovers

Crispy Cheese Croquettes are a delightful fusion of flavors that are sure to please any comfort food lover.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 croquettes
Course: Appetizers
Cuisine: French, Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Mixture
  • 1.5 pounds Russet or Yukon Gold Potatoes peeled and chopped
  • 2 cloves Garlic smashed
  • to taste teaspoon Salt
  • 4 ounces Cream Cheese can swap with sour cream
  • 2 tablespoons Butter
  • to taste teaspoon Black Pepper
For Binding and Coating
  • 2 large Eggs
  • 0.5 cup All-purpose Flour or gluten-free flour
  • 1 cup Breadcrumbs panko preferred
For the Cheesy Center
  • 1 cup Mozzarella Cheese cut into small cubes

Equipment

  • Large pot
  • Large bowl
  • Shallow dish
  • Deep skillet
  • Slotted spoon
  • Thermometer

Method
 

Step-by-Step Instructions for Cheese Croquettes
  1. Prepare the potatoes: Peel and chop the potatoes into 1-inch cubes, and boil with garlic and salt for about 15 minutes until tender.
  2. Mash the mixture: Drain the potatoes and mash them with cream cheese, butter, and black pepper until combined, then let cool slightly.
  3. Set up the breading station: Whisk eggs, flour, and salt in one dish and place breadcrumbs in another.
  4. Shape the croquettes: Form ½ cup of potato mixture around a mozzarella cube, coat in egg wash, and then in breadcrumbs.
  5. Heat the oil: In a skillet, heat oil to 350°F.
  6. Fry the croquettes: Add croquettes in batches and fry for 2-3 minutes per side until golden brown.
  7. Serve warm: Enjoy the croquettes hot with gravy, ketchup, or any favorite dipping sauce.

Nutrition

Serving: 2croquettesCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 82mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For a fluffier texture, use starchy potatoes and do not overmix the potato mixture.

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