Soft Potato Croquettes: A Delight for All Ages
Summer Delight: The Perfect Fusion of Creamy Potatoes and Chewy Cheese! Easy Kid-Friendly Snack & Beer Appetizer, Potato Recipe
Try making these delightful potato croquettes using fresh, seasonal summer ingredients! With a crispy exterior and a creamy, melt-in-your-mouth interior, they are perfect as a nutritious snack for children or as a fantastic accompaniment to a cold beer. Add plenty of mozzarella cheese for an extra special touch!
Main Ingredients- 500g potatoes, well-cooked
- 1 tsp fine salt
- 1 L water
- A little shredded mozzarella cheese (to taste)
Coating Ingredients- 1 fresh egg
- All-purpose flour (or tempura flour), as needed
- Breadcrumbs, as needed
- 1 fresh egg
- All-purpose flour (or tempura flour), as needed
- Breadcrumbs, as needed
Cooking Instructions
Step 1
First, peel the potatoes and cut them into bite-sized pieces, similar to those used for curry. Place them in a pot with 1 liter of water and 1 teaspoon of salt. Bring to a boil and cook the potatoes for about 10 minutes until they are tender enough to be easily pierced with a fork.
Step 2
Once the potatoes are cooked, it’s crucial to drain them thoroughly in a colander to remove as much moisture as possible. This prevents the mashed potatoes from becoming too wet and makes them easier to shape. Transfer the drained potatoes to a bowl and mash them until very smooth and creamy using a fork or a potato masher.
Step 3
Take a portion of the mashed potatoes and flatten it in your palm. Create a small indentation in the center. Fill this hollow with your desired amount of shredded mozzarella cheese. Then, cover the cheese with more mashed potato and carefully shape it into a round ball, ensuring the filling is completely enclosed. Press firmly to seal.
Step 4
Now it’s time to coat the potato balls for frying. First, dust each ball evenly with all-purpose flour, shaking off any excess. Next, dip them into a beaten egg, ensuring they are fully coated. Finally, press the balls firmly into the breadcrumbs, coating them evenly. Gently press to adhere the breadcrumbs.
Step 5
Heat enough cooking oil in a deep pan or pot to about 170-180°C (340-350°F). Carefully place the coated potato croquettes into the hot oil. Fry them for about 2-3 minutes until golden brown and crispy. Since the potatoes are already cooked, they don’t need long frying times. Be careful not to over-fry, as the cheese inside might melt and leak out.
Step 6
Once fried to a golden crisp, remove the croquettes from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately with ketchup or your favorite dipping sauce. Enjoy the delightful contrast of crispy exterior and creamy, cheesy interior! These are also delicious when cooled, making them a great addition to lunchboxes.
