This elevated take on potato croquettes combines creamy mashed potatoes with melted mozzarella, encased in a golden, crispy exterior. Served alongside a vibrant homemade coleslaw, this dish transforms humble ingredients into an impressive appetizer or side dish that rivals traditional French fries.
Ingredients
For the Croquettes:
- 500g (1.1 lbs) potatoes, peeled and quartered
- 70g (2.5 oz) mozzarella cheese, cut into small cubes
- 2 large eggs
- 90ml (⅓ cup) milk
- 125g (1 cup) all-purpose flour, plus 5 tablespoons for coating
- 100g (1 cup) breadcrumbs
- 2 teaspoons salt
- Vegetable oil for frying
For the Coleslaw:
- 1 small head cabbage, finely shredded
- 1 medium carrot, julienned
- 1 cucumber, thinly sliced
- 2 small pickled cucumbers, diced
- 1 clove garlic, minced
- 1 teaspoon finely diced onion
- 3 tablespoons mayonnaise
- 1 tablespoon plus 1 teaspoon lemon juice, divided
- Salt and black pepper to taste
Step-by-Step Instructions
Preparing the Potato Mixture
- Boil potatoes in salted water until tender (approximately 20 minutes)
- Drain thoroughly and mash while hot
- Add salt and let cool completely
- Mix in one beaten egg and the flour until well combined
Forming and Coating the Croquettes
- Take a portion of potato mixture and flatten in your palm
- Place a cube of mozzarella in the center
- Form into a ball, ensuring cheese is completely enclosed
- Prepare three bowls: one with flour, one with beaten egg, one with breadcrumbs
- Coat each ball in flour, then egg, then breadcrumbs
- Refrigerate for 30 minutes to set
Frying the Croquettes
- Heat oil in a deep pan to 350°F (175°C)
- Fry croquettes in batches until golden brown (3-4 minutes)
- Drain on paper towels
- Season with salt while hot
Preparing the Coleslaw
- Combine shredded cabbage, carrot, and cucumbers in a large bowl
- Mix mayonnaise, garlic, onion, lemon juice, salt, and pepper
- Toss vegetables with dressing
- Refrigerate for 30 minutes before serving
Timing Information
- Prep Time: 45 minutes
- Chilling Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 35 minutes
Nutritional Information
Per serving (3 croquettes):
- Calories: 320
- Protein: 8g
- Fat: 14g
- Carbohydrates: 42g
- Fiber: 3g
- Sodium: 580mg
Pro Tips and Tricks
- Use starchy potatoes for the best texture
- Ensure potatoes are completely cool before forming croquettes
- Oil your hands when forming the balls to prevent sticking
- Maintain oil temperature between 350-375°F (175-190°C)
- Double-coat in breadcrumbs for extra crispiness
Variations and Substitutions
- Replace mozzarella with cheddar or Gouda
- Add herbs like parsley or chives to the potato mixture
- Use panko breadcrumbs for extra crunch
- Make them gluten-free using alternative flour and breadcrumbs
- Add crispy bacon bits to the potato mixture
Common FAQs
Q: Can these be baked instead of fried?
A: Yes, brush with oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
Q: Can I make them ahead of time?
A: Yes, form and coat the croquettes up to 24 hours in advance, storing them in the refrigerator.
Q: Why are my croquettes falling apart?
A: Ensure the potato mixture is cool and firm before forming, and chill the formed croquettes before frying.
Q: Can I freeze these?
A: Yes, freeze before frying. When ready to serve, fry directly from frozen, adding 1-2 minutes to cooking time.
Storage and Make-Ahead Tips
- Store uncooked croquettes in the refrigerator for up to 24 hours
- Freeze uncooked croquettes for up to 3 months
- Store cooked croquettes in an airtight container for up to 2 days
- Reheat in a 350°F (175°C) oven for 10-15 minutes
- Coleslaw keeps fresh for 2-3 days in the refrigerator
This elegant yet comforting dish combines the best of both worlds: crispy exterior, creamy interior, and a fresh, crunchy coleslaw that perfectly complements the rich croquettes.
