Potato croquettes
Potato croquettes - a delicious Neapolitan appetizer stuffed with melted mozzarella cheese. Croquettesrolled in egg, breadcrumbs and fried. The choice of potatoes is critical. To successfully make croquettes, the potatoes must be yellow-fleshed, such potatoes are “floury” and croquettes from them are much tastier, so use this type!
Ingredients for potato croquettes
For about 25 croquettes:
- 🥕 Potato (yellow) - 1 kg.
- 🥕 Eggs - 3 pcs.
- 🥕Parmesan - 40 g.
- 🥕 Cheese - 40 g.
- 🥕Mozzarella - 200 g.
- 🥕 Egg yolks - 2 pcs.
- 🥕Parsley
- 🥕Salt
- 🥕 Pepper
- 🥕Breadcrumbs
- 🥕Olive oil
How to make potato croquettes
Wash the potatoes and boil in a saucepan with plenty of water for 20-30 minutes after the water boils.
Drain the water from the mozzarella, cut into cubes and place in the refrigerator. Then drain the water from the potatoes, peel and mash the potatoes, and place the mashed potatoes in a large bowl. Add eggs, parmesan, cheese, a pinch of salt, pepper and finely chopped parsley to the mashed potatoes.
Combine all ingredients and mix well to form a solid mass.
Wet your hands, take a spoonful of dough and put a little mozzarella in the center of each.
Shape into patties and place on a platter.
Roll potato croquettes in egg, then in breadcrumbs and refrigerate for an hour.
Heat oil in a large skillet and fry the potato croquettes until the breading is golden brown.
Ready potato croquettes lift with a slotted spoon and put on a paper towel. Serve hot!