Mozzarella Stuffed Potato Croquettes

These mozzarella-stuffed potato croquettes are like a cross between mozzarella sticks and mashed potato pancakes. They are incredibly delicious and easy to make. You can even use up leftover mashed potatoes and turn them into these croquettes.

I just love potato croquettes. When I was a child, I remember having them and thinking they were so fancy! I always assumed they were a 1940s concoction but really, potato croquettes originated in France during the 18^th century.

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Cheesy Mozzarella Stuffed Potato Croquettes

Potato croquettes are often served as an appetizer or side dish, They are very versatile and can be prepared with many different proteins, if desired, or plain as written in this recipe. Salmon, tuna, chicken, and even cod croquettes are among the flavors I have seen!

The one constant, however, is that they all will contain mashed potatoes that have been coated in breadcrumbs and fried until crispy and golden brown. YUM!

Prep time: 45 minutes
Cook time: 40 minutes
Serves: 4

Ingredients:

1 lb. russet potatoes
1 large egg yolk
½ c. fresh parsley, chopped
¼ c. parmesan cheese, finely grated
5 oz. mozzarella cheese, diced in 1/4” cubes
2 large eggs
1 c. breadcrumbs
Sea salt and black pepper, to taste

Vegetable oil, for frying

Optional for Serving:

Marinara Sauce, Garlic Aioli, and/or Sour Cream – For Dipping

Instructions:

1. Place unpeeled potatoes in a large pot and cover with cold water. Generously season the water with salt and bring it to a boil. Cook until potatoes are fork-tender, 25-35 minutes, depending on size. 
2. Drain potatoes and cool slightly.  When cool enough to handle, peel the potatoes and pass them through a ricer into a large mixing bowl. Alternatively, potatoes may be mashed with a potato masher. Note the texture may not be as smooth. 
3. Add egg yolk. Mix and add fresh parsley, parmesan, and cubed mozzarella. Mix well and shape into 8 oval croquettes. Arrange the croquettes on a small baking sheet lined with parchment paper. Place in the refrigerator for 30  minutes. 
4. In a medium saucepan, heat one inch of vegetable oil to 350˚F.
5. Prepare a breading station: In one shallow dish beat two eggs. Place breadcrumbs in a second shallow dish. 
6. Generously, season the eggs and the breadcrumbs with salt and pepper, to taste. 
7. Roll each croquette into the beaten eggs. Let excess egg drip off and then dredge in the breadcrumbs, pressing lightly so the breadcrumbs will stick to the croquettes. 
8. Fry the croquettes, a few at a time, in the hot oil until golden-brown and crisp on all sides, approximately 3-4 minutes. Do not crowd the oil. Allow the oil to return to 350˚F before adding the next batch of croquettes. 
9. Remove from oil as they are ready and place on a paper towel.  
10. Serve immediately with desired dipping sauces. Enjoy!