Cheesy Potato Croquettes

Ingredients

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Method

1. 1

   Peel and cut the potatoes into evenly sized chunks. Place them in a pot of salted water and boil for approximately 15–20 minutes, or until fork-tender.

2. 2

   Drain the potatoes thoroughly and mash until smooth. Allow them to cool slightly.

3. 3

   Add the salt, garlic powder, onion powder, smoked paprika, black pepper, and optional red pepper flakes. Mix until combined.

4. 4

   Once the potatoes have cooled, add the egg and mix until fully incorporated.

5. 5

   Stir in the shredded mozzarella cheese.

6. 6

   Cover the potato mixture and place it in the refrigerator for 20 minutes to firm up before shaping.

7. 7

   Scoop a portion of the chilled potato mixture and flatten it in your palm. Place a cube of mozzarella in the center, then carefully wrap the potato mixture around it and roll into a ball, making sure the cheese is completely enclosed.

8. 8

   Set up three separate bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.

9. 9

   Roll each potato ball in flour, dip it into the beaten egg, and finish by coating it evenly with panko breadcrumbs.

10. 10

    Arrange the coated croquettes on a parchment-lined tray and place them in the freezer for 1 hour and 30 minutes.

11. 11

    Heat vegetable oil to approximately 350°F (175°C). Carefully add the croquettes in batches and fry until golden brown. Remove them from the oil, then return them for a second brief fry to make the coating extra crispy.

12. 12

    Transfer the fried croquettes to the air fryer (or oven) and cook for approximately 5 minutes at 375°F, or until heated through and the mozzarella center has melted. The time may vary depending on the size of the croquettes.

13. 13

    Transfer to a serving plate, sprinkle with grated Parmesan and parsley, and serve warm with your favorite dipping sauce.

14. 14

    Enjoy!