Mozzarella & Idaho Potato Croquettes
Prep time 20 minutes
Frying time 4-5 minutes
Makes 12 croquettes
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. 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.
Sponsored by the Idaho Potato Commission.
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