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Cheesy Potato Croquettes with Mozzarella and Parmesan

by Feli Chic'Cuisine

These Cheesy Potato Croquettes with Parmesan, Mozzarella, and Cheddar, have a velvety interior that melts in your mouth. The crispy coating adds a delightful crunch, creating a perfect texture balance.
Photo @Feli Chic'Cuisine

These Cheesy Potato Croquettes with Parmesan, Mozzarella, and Cheddar, have a velvety interior that melts in your mouth. The crispy coating adds a delightful crunch, creating the perfect texture combination.


Making these croquettes is easy! Just mix mashed potatoes with Parmesan, Mozzarella, Cheddar, and eggs. Shape the mixture into balls or rounds, coat them with beaten egg and Parmesan, then fry them in hot oil until golden brown.


It's a great recipe for using up leftover cheese or puree from the fridge, so nothing goes to waste.

Video: How to Make Delicious Cheesy Potato Croquettes



Choosing the Best Potatoes

Russet Potatoes are my top choice for this recipe because they make light and fluffy mashed potatoes. They're large, high-starch potatoes with white, dry flesh that can absorb a lot of liquid.


Their delicate flavor and fluffy texture pair beautifully with cheese, butter, creme fraiche, or sour cream.


In Europe, a good substitute for Russet potatoes would be a variety like Maris Piper or King Edward, which are also high-starch potatoes suitable for mashing.


Using Russet potatoes ensures that the croquettes turn out soft and creamy on the inside, complementing the cheesy filling perfectly.

With three cheese types - Parmesan, Mozzarella, and Cheddar - these Cheesy Potato Croquettes have a soft interior, making them practically melt in your mouth, while the crispy, crunchy coating provides plenty of texture contrast.
@Feli Chic'Cuisine
Boiling Potatoes: Tips and Techniques

It's recommend boiling potatoes with the skin on. This keeps the nutrients of the potato during the cooking process and adds flavor and texture to the boiled potatoes as well.


For an even cooking, it’s important to put the potatoes in the water before bringing it to a boil. This allows the potatoes and the water to heat at the same time for even cooking.


Make sure that the water completely covers the potatoes, adding water if it gets too low. Potatoes soak up a lot of flavor, so salt the water prior to cooking for the best taste.


 

Easy to Prepare

1. In a large pot, add potatoes (with skin on), cover with water, add salt, and cook until fork-tender, about 35-40 minutes. Drain and peel them.


2. Mash thoroughly with a potato masher. Add eggs, Parmesan, Mozzarella, Cheddar, chopped parsley, salt and pepper. Mix everything thoroughly.


3. Shape the mixture into balls or rounds; coat them with beaten egg and Parmesan, then fry them in hot oil until golden brown.


I absolutely adore these Cheesy Potato Croquettes with their three delicious cheese varieties - Parmesan, Mozzarella, and Cheddar. They have this irresistibly soft interior that practically melts in your mouth, while the crispy, crunchy coating provides the perfect texture contrast.


 
With three cheese types - Parmesan, Mozzarella, and Cheddar - these Cheesy Potato Croquettes have a soft interior, making them practically melt in your mouth, while the crispy, crunchy coating provides plenty of texture contrast.

Cheesy Potato Croquettes Recipe

These Cheesy Potato Croquettes with Parmesan, Mozzarella, and Cheddar, have a velvety interior that melts in your mouth. The crispy coating adds a delightful crunch, creating a perfect texture balance.

Prep. Time: 45 min Cook Time: 25 min Total Time: 1 h 5 min Servings: 12

 

Ingredients

  • 6 medium Russet PotatoesMaris Piper or King Edward)

  • 2 large eggs

  • 30 g-50 g Parmesan cheese, grated

  • 50 g mozzarella cheese, shredded

  • 50 g Cheddar cheese, shredded

  • parsley, finely chopped

  • salt, to taste

  • black pepper, to taste


To Coat and Fry

  • breadcrumbs, as needed

  • 2 large eggs, slightly beaten

  • sunflower oil, for deep frying


 

Method

1. Wash potatoes under running water. In a large pot, add potatoes (with skin on), cover with water, add salt, and cook until fork-tender, about 35-40 minutes. Drain.


2. Peel the potatoes while they are still hot. In a large bowl, press them through a potato ricer or mash thoroughly with a potato masher.


3. Add eggs, Parmesan, Mozzarella, Cheddar, chopped parsley, salt and pepper. Mix everything thoroughly until well combined.


4. Take a portion of dough of about 35 g (1.2 ounce) at a time and form the croquettes into the round shape.


5. Prepare two bowls. In the first bowl, add the eggs, a little salt and whisk thoroughly. In a second bowl, place breadcrumbs.


6. Coat each croquette with the beaten egg, drain well and then gently press into breadcrumbs to coat completely. Transfer to a baking sheet lined with parchment paper.


7. In a large skillet, pour sunflower oil and heat oil over medium to 350°F (180°C). Add first batch of croquettes to hot oil and fry until golden brown and crispy, about 2 minutes per side.


8. Drain on a baking sheet lined with paper towels. Allow oil to return to 350°F (180°C) between batches. Serve them warm.


Tip: To keep warm, until all the croquettes are fried, put them in the warm oven.

Enjoy!

It is extremely simple to make Focaccia and tastes great thanks to the olive oil and aromatic herbs.Olive oil and brine are the secret to this texture. As a result of using brine in this recipe, the crust is crispier and the crumb became With three cheese types - Parmesan, Mozzarella, and Cheddar - these Cheesy Potato Croquettes have a soft interior, making them practically melt in your mouth, while the crispy, crunchy coating provides plenty of texture contrast. softer and more delicious.
Photo @Feli Chic'Cuisine
If you really want to make a friend, go to someone's house and eat with him… The people who give you their food give you their heart. - Cesar Chavez


 

*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.



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