You can serve these Homemade Potato Croquettes with marinara sauce or add a little truffle oil. They’re also great just plain, sprinkled with salt or a little lemon juice.
Homemade Potato Croquettes
- Prep Time
- Cook Time
- About 12
- (5 /5)
- 7 ratings
- 5 Large Potatoes (Peeled & Boiled Until Soft)
- 1/2 Cup Fresh Parsley (Minced)
- 3 Tablespoons Grated Romano Cheese
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 2 Large Eggs (Beaten)
- 2 Cups Seasoned Breadcrumbs
- 3/4 Cup Fresh Mozzarella (Diced)
- Olive Oil For Frying
- Sea Salt For Finishing
- Marinara Sauce Or Lemon Wedges (Optional)
- Line Baking sheet with parchment paper. Set aside.
- In large-size bowl mash potatoes with parsley and Romano cheese until mixture is nearly smooth. Add kosher salt and pepper.
- In small-size bowl add beaten eggs. In a separate small-size bowl add seasoned breadcrumbs.
- Using your hand form croquettes with about 1/3 cup potato mixture into about 2 1/2 inch long oval. With your finger make a small indentation lengthwise is in center of croquette. Place two or three pieces of mozzarella in indentation. Cover with more potato mixture to make sure all mozzarella is covered. Pat croquette into shape. Repeat until all croquettes are formed.
- Dip croquettes into beaten egg and then roll into breadcrumbs. Make sure all sides are covered well. Place on prepared baking sheet.
- Line another baking sweet with paper towels.
- In deep-sided medium-sized skillet heat about an inch of olive oil over a medium-high heat until it shimmers. Fry croquettes in batches 5 to 10 minutes until they are lightly golden all over. Make sure to be careful not to crowd them. Remove from oil and place on paper towel-lined baking sheet to absorb excess oil. Sprinkle with sea salt.
- Serve immediately while hot with marinara sauce or lemon wedges.
- Makes About 1 Dozen
- Prep Time: 30 Minutes Cook Time: 30 Minute Total Time: 60 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved