Potato Croquettes

Ingredients for Potato Croquettes

• 6 medium russet (baking) potatoes (1.1kg), peeled and quartered

• 230g mozzarella, chopped

• 40g grated parmesan

• 1 tablespoon onion salt

• 1/4 cup chopped parsley

• 3 large eggs

• 240ml fine dry bread crumbs

• About 600ml olive oil

How to make Potato Croquettes

Generously cover potatoes with salted cold water (2 teaspoons for 3.8L ) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.

Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoons pepper, and salt to taste. Stir in 1 egg.

Form potato mixture into 24 oblong croquettes (about a scant 60ml each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.

Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.