Ingredients
- 4 large russet potatoes (about 2 pounds / 900 g), peeled and cut into chunks
- 2 tablespoons unsalted butter
- 1/4 cup (60 ml) whole milk
- 1/2 cup (60 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (for coating)
- 1 1/2 cups (150 g) breadcrumbs
- 2 to 3 cups (500–750 ml) vegetable oil for frying
Instructions
- Place potatoes in a pot, cover with cold salted water, and bring to a boil. Cook 15–20 minutes until fork-tender.
- Drain thoroughly and return to the hot pot for 1–2 minutes to remove excess moisture.
- Mash until completely smooth.
- Add butter and milk; mix until creamy.
- Stir in mozzarella, Parmesan, egg, parsley, salt, pepper, and garlic powder until well combined.
- Cool completely and refrigerate for at least 30 minutes to firm up.
- Shape mixture into 2-inch cylinders or ovals.
- Set up breading station: flour in one bowl, beaten eggs in another, breadcrumbs in the third.
- Roll each croquette in flour, dip in eggs, then coat with breadcrumbs.
- Heat oil to 350°F (175°C).
- Fry in batches for 2–3 minutes, turning occasionally, until golden brown.
- Drain on paper towels and serve warm.
Notes
- Ensure potatoes are well drained to prevent soggy croquettes.
- Chilling helps the mixture hold its shape during frying.
- Maintain oil temperature at 350°F for crisp results.
- Do not overcrowd the pan when frying.
- Can be baked or air-fried as a lighter option.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 95 mg
