Cheesy Potato Croquettes

Ingredients

• 6 russet or Yukon potatoes (peeled and sliced)
• 0.33 cup smoked Gouda cheese (shredded)
• 0.25 cup parsley (chopped)
• 5 tbsp cornstarch
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• 1 tsp salt (plus extra for boiling water and finishing)
• 0.5 tsp pepper
• 0.5 cup mozzarella (cut into small pieces)
• fresh parsley (for topping)
• 1 cup panko bread crumbs
• 0.25 cup parsley (chopped, for dredge)
• 1 tsp garlic powder (for dredge)
• 0.25 cup all purpose flour (for paste)
• 0.67 cup water (for paste)
• 1 egg (whisked, for paste)
• oil for frying (vegetable or canola oil)

Steps

1. 1

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

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.

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 (175°C).

11. 11

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

12. 12

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

13. 13

    Sprinkle with extra fresh parsley and salt before serving.

Notes

For the best results, ensure the potatoes are mashed very smooth to avoid lumps in the croquettes. Chilling the balls before frying is essential to prevent them from falling apart in the hot oil. If you prefer a very crunchy exterior, the double-dredging technique is highly recommended.

Nutrition per serving

• appetizer
• snack
• potato
• vegetarian
• fried
• cheesy
• party food