Best Croquettes Potato And Mozarella Recipes

CROQUETTE MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
• Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
• Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
• Take a spoonful of potatoes and form into a patty.
• Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
• Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
• Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
• Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
• Let cool for a few minutes as they will be HOT.
• Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
• Enjoy!

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.