Potato Mozzarella Croquettes

Potato Mozzarella Croquettes – These light and cheesy fried potato croquettes are breaded twice: They’re dredged in bread crumbs, dipped in beaten eggs seasoned with mustard and garlic, then dredged in bread crumbs once more.

Author: Food and Wine
Prep Time: :20
Cook Time: :30
Total Time: :50
Yield: 4 1x
Category: Appetizer

Ingredients

Units Scale

1 pound baking potatoes, peeled and cut into large chunks
Kosher salt
6 ounces fresh mozzarella, cut into 1/3-inch dice
2 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium tomatoes (3/4 pound), cut into 1-inch pieces
2 tablespoons finely chopped basil
1 cup plain dry bread crumbs
3 large eggs
1 tablespoon Dijon mustard
2 garlic cloves, minced
Vegetable oil, for frying

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Instructions

In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.
Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl.
Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.
In a large saucepan, heat 1 inch of vegetable oil to 350°. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce.

Notes

To make Potato Mozzarella Croquettes in an air fryer, you’ll need to follow a slightly modified version of the traditional recipe. Here’s a step-by-step guide:

Start by boiling and mashing the potatoes. Mix in the cheese and any other ingredients you desire. Once the mixture is cooled, shape it into small balls.
Dredge the croquettes in flour, shaking off any excess.
Dip the croquettes in beaten eggs seasoned with mustard and garlic.
Dredge the croquettes in breadcrumbs again, ensuring that they are evenly coated.
Place the croquettes in the air fryer basket, making sure not to overcrowd it.
Set the air fryer to 375°F and cook the croquettes for about 10-15 minutes, or until golden brown and crispy.
Using tongs or a spatula, gently turn the croquettes halfway through the cooking time to ensure even cooking.
Once they are done, remove them from the air fryer and serve them immediately with your favorite dipping sauce.

Note: cooking time may vary based on the size of the croquettes, but you can check the internal temperature of the croquettes with a thermometer, they should reach 165°F.

You can also try to spray the croquettes with cooking oil before cooking to ensure they get crispy. You can also adjust the cooking time and temperature to your preference, just keep an eye on them to prevent burning.