Cheesy Potato Croquettes

Steps

1. 1

   Boil the peeled and sliced potatoes in salted water until fork-tender, which should take about 12–15 minutes.

   Start 15-minute timer
2. 2

   Drain the potatoes thoroughly and mash them until completely smooth.

3. 3

   Stir in the 2 tsp garlic powder, 2 tsp onion powder, 1 tsp cayenne powder (if using), 1 tsp smoked paprika, 1/3 cup shredded smoked Gouda, 1/4 cup chopped parsley, 1 tsp salt, 1/2 tsp pepper, and 5 tbsp cornstarch.

4. 4

   Mix the potato mixture well until it is creamy but firm enough to hold its shape. Let it cool slightly so it is easier to handle.

5. 5

   Scoop about 3 tablespoons of the mashed potato mixture into your hand.

6. 6

   Flatten the mixture slightly, place a small cube or pinch of mozzarella in the center, then roll it back into a ball to completely seal the cheese inside.

7. 7

   Place the formed potato balls in the fridge or freezer for 30-45 minutes to firm up.

   Start 30-minute timer
8. 8

   Prepare the dredge: whisk together the 1/4 cup flour, 2/3 cup water, 1 whisked egg, and a pinch of salt and pepper to create a paste. In a separate bowl, combine the 1 cup panko bread crumbs, 1/4 cup chopped parsley, and 1 tsp garlic powder.

9. 9

   Roll each chilled potato ball in the flour paste, then coat thoroughly in the seasoned panko breadcrumbs. For extra crunch, repeat the paste and breadcrumb coating a second time.

10. 10

    Heat frying oil in a deep pan or pot to 350°F (180 °C) (175°C (350 °F)).

11. 11

    Fry the potato croquettes in batches for 2–3 minutes until they are golden brown and crispy on all sides.

    Start 3-minute timer
12. 12

    Drain the fried croquettes on a wire rack to maintain crispiness.

13. 13

    Sprinkle with extra fresh parsley and salt before serving.