Name: Cheese Stuffed Potato Croquettes: Irresistibly Crispy Delight!
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 3 large russet potatoes, peeled and cubed; 2 tablespoons butter; 1/4 cup milk; Salt and black pepper to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 120g mozzarella cheese, cut into small cubes; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups breadcrumbs (panko for extra crunch); Vegetable oil for frying; Herb Cream Sauce:; 1/2 cup mayonnaise or Greek yogurt; 2 tablespoons sour cream; 1 tablespoon lemon juice; 2 tablespoons fresh dill, finely chopped; 2 tablespoons fresh parsley, chopped; Salt and pepper to taste

Cheese Stuffed Potato Croquettes: Irresistibly Crispy Delight!

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Cheese stuffed potato croquettes are golden, crispy, and irresistibly gooey snacks that are perfect as appetizers or comfort food.

Author: Caroline Jones
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Deep frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 large russet potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk
Salt and black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon paprika
120g mozzarella cheese, cut into small cubes
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs (panko for extra crunch)
Vegetable oil for frying

Herb Cream Sauce:
1/2 cup mayonnaise or Greek yogurt
2 tablespoons sour cream
1 tablespoon lemon juice
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

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Instructions

Boil potatoes in salted water until fork-tender. Drain well and mash with butter and milk until smooth. Season with salt, pepper, garlic powder, and paprika. Cool completely.
Scoop about 2 tablespoons of mashed potato, flatten slightly, and place a cube of mozzarella in the center. Shape into a tight ball, sealing the cheese inside. Repeat.
Roll each ball in flour, dip in beaten egg, then coat thoroughly in breadcrumbs. For extra crunch, double-dip in egg and breadcrumbs.
Heat oil in a deep pan to 170–175°C (340°F). Fry croquettes in batches for 3–4 minutes until deeply golden and crisp. Drain on paper towels.
For the sauce, mix mayonnaise, sour cream, lemon juice, dill, parsley, salt, and pepper until smooth.
Serve croquettes hot with herb cream sauce spooned over or on the side. Enjoy while cheese is perfectly melted and gooey!

Notes

Chill shaped croquettes 20 minutes before frying to help them hold.
Keep oil temperature steady for even browning.
Freeze before frying if preparing ahead.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sodium: 420mg
Fat: 28g
Saturated Fat: 9g
Carbohydrates: 48g
Fiber: 4g
Protein: 12g

Find it online: https://www.homeydishes.com/cheese-stuffed-potato-croquettes-recipe/