Crisp fried on the outside, soft and cheesy on the inside, these potato croquettes are the perfect appetiser or side dish.
- 4-5 medium Coliban potatoes (see note)
- ½ cup whole milk
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon parsley
- 2½ tablespoons butter
- salt and pepper, to taste
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 eggs
- vegetable oil, to fry
- First, make the mashed potatoes. Scrub and peel the potatoes, cut them into even chunks, and place them in a large pot. Pour in just enough water to cover them, add a generous pinch of salt, and bring the water to a boil.
- Cook the potatoes for 10-15 minutes, until they can be easily pierced with a fork.
- Drain the water, add in the milk, and start mashing the potatoes with a potato masher. Add in the butter, cheeses, spices, and a little salt and pepper. ( Keep in mind you want these to be stiffer than normal mashed potatoes ) Let the mashed potatoes cool off completely, then refrigerate until ready to make and fry the croquettes. They will be a lot easier to handle cold!
- To make the croquettes, first, place the flour in one bowl, the two eggs (beaten) in a second bowl, and the breadcrumbs in a third bowl. Grab a golf-ball sized amount of mashed potatoes, and shape it into a small log.
- Dip the croquette first in the flour, shaking off the excess, then into the egg, then into the breadcrumbs. Repeat with all the mashed potatoes.
- When ready to fry, take a medium-sized deep pot and pour in 6 - 8 cm of vegetable oil. Heat on medium-high until the oil shimmers and is hot, and add in the croquettes, cooking 3-4 at a time.
- As the croquettes finish cooking, remove them from the oil with a slotted spoon and onto a plate lined with paper towels. Serve immediately!
Coliban potatoes are a cream fleshed potato the are excellent for mashing. In the US use Russet potatoes, and in the UK use Maris Piper potatoes.