Just one bite into this crispy, cheesy Potato Croquette is going to keep you coming back for more. This Potato Croquette recipe is the best appetizer to prepare ahead, fry them and enjoy warm with you are ready to enjoy!
Ingredients
- 2 (500 grams) Potatoes
- 2 Garlic Cloves
- 1½ tsp Salt
- ½ tsp White Pepper Powder
- ½ Green/Red Chili, finely chopped
- 2 tbsp Fresh Cilantro/Coriander Leaves, finely chopped
- 3 tbsp Cornstarch
- 200 grams Mozzarella Cheese
- ¼ cup All Purpose Flour
- 2 Egg Whites
- 1 cup Bread Crumbs
- 2 tbsp Parmesan Cheese, finely grated
- Oil
Method
- Peel and cut the potatoes into small pieces. Put them into a deep pot and fill the pot with water just above the level of the potatoes. Toss in the garlic cloves and season with salt.
- Place on the stove over medium heat and allow the water to come to a boil. Now allow the potatoes to cook for about another 10 minutes by which time a knife inserted into the potatoes should slip right through the potatoes.
- Drain out the water and place the pot with the potatoes and garlic back on the stove while switched off, just for about a minute so that any residual water dries off. Keep moving the potatoes in the pot with a spoon during this time.
- Now toss the potatoes and garlic into a bowl and using a fork, a potato masher, or ricer, mash the potatoes and garlic till smooth.
- Season the mashed potatoes with white pepper, finely diced green/red chili, finely chopped cilantro, and cornstarch.
- Give it all a good mix till all the ingredients get well combined.
- Keep the potato mix aside and cut 15-16 half-inch square sticks of mozzarella cheese.
- Create a workstation to form the croquettes. In one bowl, put the all-purpose flour. In another bowl, add the egg whites, and using a fork give them a light whisk. In a third bowl, add the bread crumbs and grated fresh parmesan cheese, and give it a quick mix.
- To get uniform-size croquettes, take a medium trigger-release ice cream scoop and scoop out the potato mash, place it on the palm of your hand, and then flatten it out. Now place a cheese stick in the center, and then cover it up with the potato. Roll the croquette till it forms a log and is smooth on the outside.
- Roll the croquette in the all-purpose flour, making sure that it gets coated on all sides. Dust off any excess flour, you want just a thin coating of the flour on the croquettes.
- Now dunk it in the egg white and roll it around to make sure it gets well coated on the sides as well. Lift it up with a fork and shake off any excess egg white before transferring it into the bowl with the bread crumbs.
- Roll the croquette in the bread crumbs making sure that it gets well coated with the bread crumbs on all sides.
- Now to get a smooth even shaped croquette, roll it on a cutting board and then lightly press it down on the two ends.
- Continue the process till you have formed all the croquettes.
- To fry the croquettes, in a deep pot heat up some oil on medium heat. Gently lower down the croquettes in the hot oil and fry 4-5 croquettes at a time. Using a slotted spoon, with a light hand keep moving the croquettes around in the oil so that they get evenly fried and turn golden and crispy on all sides.
- Now lift them up, drain off the excess oil, and place them in a tray/plate lined with a kitchen paper towel. Continue the process till you have fried all the croquettes.
- Serve hot with tomato ketchup and a fresh green salad.
