Potato-and-Mozzarella Croquettes Recipe

Name: Potato-and-Mozzarella Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baking potatoes, peeled and cut into large chunks; Kosher salt; 6 ounces fresh mozzarella, cut into 1/3-inch dice; 2 tablespoons finely chopped flat-leaf parsley; Freshly ground pepper; 2 tablespoons extra-virgin olive oil; 2 medium tomatoes (3/4 pound), cut into 1-inch pieces; 2 tablespoons finely chopped basil; 1 cup plain dry bread crumbs; 3 large eggs; 1 tablespoon Dijon mustard; 2 garlic cloves, minced; Vegetable oil, for frying

Servings: persons

1 pound baking potatoes, peeled and cut into large chunks
Kosher salt
6 ounces fresh mozzarella, cut into 1/3-inch dice
2 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium tomatoes (3/4 pound), cut into 1-inch pieces
2 tablespoons finely chopped basil
1 cup plain dry bread crumbs
3 large eggs
1 tablespoon Dijon mustard
2 garlic cloves, minced
Vegetable oil, for frying

1
In a saucepan, cover the potatoes with cold water.
2
Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes.
3
Drain and let cool.
4
Pass the potatoes through a ricer into a large bowl.
5
Stir in the mozzarella and parsley and season with salt and pepper.
6
Shape the mixture into 8 oval croquettes and transfer to a plate.
7
Cover and refrigerate until firm, 30 minutes.
8
Meanwhile, in a saucepan, heat the olive oil.
9
Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes.
10
Stir in the basil and season with salt and pepper.
11
Transfer to a bowl.
12
Spread the bread crumbs in a shallow bowl.
13
In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper.
14
Dredge the croquettes in the bread crumbs, tapping off the excess.
15
Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.
16
In a large saucepan, heat 1 inch of vegetable oil to 350.
17
Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch.
18
Transfer to paper towels to drain.
19
Serve with the tomato sauce.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound baking potatoes, peeled and cut into large chunks, Kosher salt, 6 ounces fresh mozzarella, cut into 1/3-inch dice, 2 tablespoons finely chopped flat-leaf parsley, and more.

Yes, Potato-and-Mozzarella Croquettes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-and-Mozzarella Croquettes

How did you like this recipe?

Frequently Asked Questions