Crispy Cheesy Potato Croquettes
↓ Jump to RecipeDiscover how to make golden, crispy potato croquettes with a melted mozzarella center. This easy recipe is perfect for appetizers or delicious side dishes.
- Prep 30 min
- Cook 25 min
- 14 servings
- Appetizer
Table of contents
There is nothing quite as comforting as a golden-brown exterior that yields to a soft, warm center. These crispy cheesy potato croquettes take the humble potato and elevate it into a spectacular treat that everyone will love. By using starchy potatoes and a simple cornstarch binder, we create a nugget that is perfectly crunchy on the outside and incredibly fluffy inside. They are the ultimate comfort food that looks impressive but remains surprisingly simple.
These versatile nuggets are perfect for party appetizers, game nights, or as a hearty side dish for your favorite dinner. Each bite offers a satisfying crunch followed by the rich flavor of potato mash seasoned with garlic and paprika. With a hidden pocket of melted mozzarella in every croquette, they are guaranteed to be a hit with both children and adults alike.
Why You'll Love This Recipe
- Simple ingredients you are likely already in your pantry.
- The hidden melted cheese center makes every bite.
- Perfect texture contrast between crispy and soft.
- Easy to make ahead of time for gatherings.
- Kid-friendly food that works for any occasion.
Ingredients
- 1 kg (2.2 lb) starchy potatoes
- 6.5–7 tbsp cornstarch
- 1.5 tsp garlic powder
- 1 tsp paprika
- ⅔ tsp black pepper
- 1.¼ tsp salt
- 3 tbsp finely chopped fresh parsley
- 6.3–7 oz (180–200 g) mozzarella, cut into cubes
- Oil, for frying
Equipment
Crispy Cheesy Potato Croquettes
Discover how to make golden, crispy potato croquettes with a melted mozzarella center. This easy recipe is perfect for appetizers or delicious side dishes.
Ingredients
Instructions
- Boil the Potatoes. Peel the potatoes and cut them into large chunks. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are completely tender, which usually takes 15 to 20 minutes depending on the size of the chunks.
- Mash Dry. Drain the potatoes thoroughly in a sieve. Use a potato masher to crush them until they are smooth and very dry. It is important not to add any milk or butter, as we need a dry consistency to ensure the croquettes hold their shape during frying.
- Season the Mixture. Let the mashed potatoes cool slightly before adding. Incorporate the cornstarch, garlic powder, paprika, black pepper, salt, and fresh parsley. Mix everything thoroughly until you form a soft, pliable potato dough that can be easily shaped by hand.
- Assemble the Croquettes. Take a portion of dough about the size of a small clementine and flatten it in your palm. Place one cube of mozzarella in the center and fold the potato dough over it, sealing it tightly so no cheese escapes. Shape into a nugget or ball.
- Optional Chill. For the best results, place the shaped croquettes on a tray and freeze for 15–20 minutes. This step helps the mixture firm up and prevents them from falling apart when they hit the hot oil in the skillet.
- Fry until Golden. Heat enough oil in a large skillet so it reaches at least halfway up the croquettes. Once the oil is hot over medium heat, fry the nuggets for 2–3 minutes per side until they are evenly golden brown and crispy to the touch.
- Drain and Serve. Remove the hot croquettes from the oil and place them on a plate lined with paper towels to remove any excess oil. Serve them immediately while while the mozzarella cheese inside is still perfectly melted and gooey.
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