POTATO CROQUETTE
Steps:
- Boil the potatoes until fork tender, and let cool for 20 minutes.
- In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
- Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
- For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
- Heat the extra-virgin olive oil in a large pot to 350 degrees F.
- Fry in the oil in batches until the potato croquettes are crispy and golden brown.
- Let drain on a paper towel lined plate, and serve warm.
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Ch HUSSNAIN
[email protected]These were a bit too expensive to make. I think I would try a different recipe next time.
Ayzal Nawab
[email protected]I liked these croquettes, but I think I would prefer them with a different filling.
Purna Dilshan
[email protected]These were a bit too difficult to make. I think I would try a different recipe next time.
Brendan Smithfield
[email protected]These were really good! I would definitely make them again.
Stephanie Lambert
[email protected]These croquettes were a bit too greasy. I think I would use less butter next time.
Jasmine Shah
[email protected]These croquettes were a bit bland. I think I would add some herbs or spices next time.
Shabaz Ali
[email protected]These were a great way to use up leftover mashed potatoes. They were easy to make and they tasted delicious.
Fajar Ramatulai Daboh
[email protected]These were perfect! I followed the recipe exactly and they turned out perfectly crispy and fluffy. I will definitely be making these again.
Noman Ghuman
[email protected]These were a bit too salty for my taste. I think I would use less salt next time.
Arianna Garza
[email protected]These were a bit too cheesy for my taste. I think I would use less cheese next time.
Yeasin Jolfe Ali
[email protected]These were a bit too crispy for my taste. I think I would cook them for a shorter amount of time next time.
George Mpinos
[email protected]These were perfect! I followed the recipe exactly and they turned out perfectly crispy and cheesy. I will definitely be making these again.
Sophia Andrews
[email protected]These were a bit difficult to shape. I think I would use more mashed potatoes next time.
pania mcguire
[email protected]I found these to be a bit too greasy. I think I would use less butter next time.
Zonetta Shorter
[email protected]These were a bit bland for my taste. I think I would add some herbs or spices next time.
shoaib xhaikh
[email protected]I made these for my family and they loved them! They were gone in minutes. I will definitely be making these again.
Savanna Jones
[email protected]These were so easy to make and they tasted delicious! I used cheddar cheese and they were perfect. I will definitely be making these again.
Jahid Sorder
[email protected]I've made these croquettes several times now and they always turn out great. They're a great way to use up leftover mashed potatoes, and they're always a crowd-pleaser.
Sheryar Ansari
[email protected]These potato croquettes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, and the cheese filling was perfectly gooey. I will definitely be making these again.