Parmesan and Mozzarella-Stuffed Potato Croquettes Recipe
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These Parmesan and Mozzarella-stuffed Potato Croquettes are undeniably delicious and cheesy! They make great snacks, starters, appetizers, and even light main dishes. They’re crunchy on the outside, creamy on the inside, and full of flavor – you won’t be able to resist them!
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Mozzarella-Stuffed Potato Croquettes
The whole ingredients list and instructions are in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Mozzarella-stuffed potato croquettes are little morsels of absolute joy!
The cheesy, savory, mashed potatoes and the fried, crispy coating on the outside deliver both a satisfying crunch and a comforting flavor.
Potato croquettes are said to have originated in France in the 17th century. The word croquette is French, derived from croquer, meaning ‘to crunch’.
That said, there are variations of croquettes found in cuisines all around the world from Europe to Asia to the Americas and the Caribbean.
Croquettes are very versatile and can be prepared with many different proteins if desired.
The one constant is that they all will contain mashed potatoes that have been shaped (often cylindrical, but also ovals, disks, or balls), coated in breadcrumbs, and fried until crispy and golden brown.
Serve the mozzarella potato croquettes with a sauce for dipping such as our homemade marinara or garlic dip – perfection!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Ingredients Needed For Mozzarella-Stuffed Potato Croquettes
- Fresh Produce – Potatoes (Idaho, Russet, King Edward, Maris Piper are ideal), Parsley
- Dairy – Parmesan, Mozzarella
- Other Fresh Ingredients – Eggs
- Store Cupboard – Vegetable Oil, Sea Salt, Black Pepper
- Panko Breadcrumbs – these are Japanese-style breadcrumbs that are made by lightly baking coarse breadcrumbs to give them more ‘crunch’, or you could use regular Breadcrumbs if you prefer.
- For Dipping – Marinara Sauce, Garlic Aioli, and/or Sour Cream.
The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Sharp Knife
- Chopping/Cutting Board
- Large Saucepan
- Potato Ricer – this will yield smooth mashed potatoes. You can use a regular potato masher, but you may not receive as smooth results.
- Shallow Bowls – you will need 2 for the breading station.
- Baking/Cookie Sheet
- Parchment Paper – also known as baking paper or greaseproof paper.
- Medium Saucepan
- Kitchen Tongs
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Potatoes
One of the hero ingredients in this dish is potatoes, so here are some more recipes using the same:
- These Jalapeño Popper Baked Potatoes Are Popping with Flavor!
- Instant Pot Rosemary Garlic Mashed Potatoes Recipe
- Cuban Mojo Potatoes – A Delicious Side Dish with Chili, Garlic & Lime
- Greek-Style Lemon Potatoes
- Loaded Baked Potatoes {with Cheese & Bacon}
How Do I Make Mozzarella-Stuffed Potato Croquettes?
The printable recipe card has the full ingredients list and instructions and can be found at the end of this post.
Step 1 – Cook the Potatoes: Boil the unpeeled potatoes in salted water for 25-35 minutes until tender.
TIP! Boiling the potatoes with the skin on acts like a jacket, protecting the starchy potatoes from absorbing too much water – making your mashed potatoes watery and gloopy. The skins also help to keep the nutrients inside the potato during the cooking process.
Step 2 – Mash the Potatoes: Drain the potatoes and cool them enough to handle. Peel the potatoes and pass them through a potato ricer.
TIP! A potato ricer will yield smooth mashed potatoes that are the perfect texture for making croquettes. However, you can use a regular potato masher, but note that the texture may not be as smooth. They will taste just as good though, so don’t worry too much!
Step 3 – Make Croquette Mixture: Add an egg yolk to the mashed potatoes and mix them together. Then add fresh parsley, parmesan, and cubed mozzarella and mix well to combine.
Step 4 – Shape Croquettes: Divide the mixture into eight portions and shape each one into croquettes.
Arrange the potato croquettes onto a parchment-lined baking sheet and place them in the fridge for 30 minutes to firm up.
Step 5 – Prepare Breading Station: Using two shallow bowls, beat two eggs in one of them, and place breadcrumbs in the other. Season both generously with salt and pepper.
Step 6 – Bread the Croquettes: Roll each croquette into the beaten eggs. Let excess egg drip off and then dredge in the breadcrumbs, pressing lightly so the breadcrumbs will stick to the croquettes.
Step 7 – Heat Oil: In a medium saucepan, heat one inch of vegetable oil to 350˚F/180°C. Prepare a plate with some paper towels (to absorb excess oil) and set it aside.
TIP! Use a thermometer to measure the oil temperature for frying. You can also test if the oil is hot enough by dropping in a 1-inch cube of bread which should sizzle and start cooking immediately. The cube of bread should brown in about 30 seconds.
Step 8 – Fry the Mozzarella Potato Croquettes: Fry the croquettes, a few at a time, in the hot oil for 3-4 minutes, turning with a spatula or tongs until golden brown and crisp on all sides. Remove from the oil and place on the prepared plate with paper towels.
TIP! Do not crowd the oil. Allow the oil to return to 350˚F/180°C before adding the next batch of croquettes.
Step 9 – Serve: Serve immediately with desired dipping sauces. Enjoy!
Can I Bake Potato Croquettes?
If you don’t want to fry your croquettes, you can absolutely bake them in an oven. Here’s how to do it:
- Prepare the croquettes to step 5 as on the recipe card at the end of this post.
- Line a baking sheet with parchment paper and brush generously with olive oil.
- Dredge the croquettes twice – egg, breading, egg, breading.
- Place the croquettes onto the prepared baking sheet and drizzle with a little olive oil.
- Bake in a preheated 400°F/200°C/Gas 6 oven for 10 minutes, before turning over and cooking for a further 10 minutes until golden.
- Serve immediately with your choice of dipping sauces.
More Appetizer Recipes
Looking for more appetizers to make? Check these recipes out next:
- How to Make the Ultimate Warm Spinach Artichoke Dip
- Cantonese Spring Rolls with Pork & Shrimp
- Classic Caprese Skewers with Balsamic Glaze – An Easy Party Appetizer
- Bacon-Wrapped Water Chestnuts Party Appetizer with Spicy Mustard Dip
- Sweet and Savory Spiced Pecans Recipe
Storing Leftovers & Freezing
- Storing Leftovers: Cool, transfer to an airtight container, and store in the fridge for 3 days.
- Freezing Instructions: You can freeze both uncooked, and cooked potato croquettes.
- To freeze uncooked croquettes, prepare to step 5 in the recipe card.
- Place the croquettes in a single layer on a parchment-lined baking tray. Make sure that they do not touch.
- When the croquettes have cooled completely (within 2 hours), place them in the freezer for 1-2 hours until solid.
- Transfer them to an airtight, freezer-safe container or bag (squeeze out any excess air from the bag and return them to the freezer for up to 1 month.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- You can also freeze cooked croquettes in the same way, but be mindful that they may not taste quite as good because they may overcook when reheating.
- You can fry the uncooked frozen croquettes – you will need to adjust the cooking time so that they heat all the way through.
- If you want to defrost the uncooked croquettes first, place them on a plate in the fridge overnight to thaw, then fry them as in the recipe card step 6.
- For defrosted, cooked potato croquettes, you can reheat them in a hot oven for about 10 minutes.
- Make sure the croquettes are piping hot throughout.
- With all leftovers, make sure the food looks and smells okay before consuming.
- Consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Mozzarella-Stuffed Potato Croquettes Recipe Card
The printable recipe card below has the full ingredients list and instructions. To save ink, any demonstration photos do not print.
Mozzarella Stuffed Potato Croquettes
These Parmesan and Mozzarella-stuffed Potato Croquettes are undeniably delicious and cheesy!
Ingredients
- 1 lb (450g) russet potatoes
- 1 large egg yolk
- ½ cup fresh parsley, chopped
- ¼ cup parmesan cheese, finely grated
- 5 oz (140g) mozzarella cheese, diced in 1/4” cubes
- 2 large eggs
- 1 cup breadcrumbs
- Sea salt and black pepper, to taste
- Vegetable oil, for frying
Optional Dipping Sauces
- Marinara Sauce
- Garlic Aioli
- Sour Cream
Instructions
- Place unpeeled potatoes in a large pot and cover with cold water. Generously season the water with salt and bring it to a boil. Cook for 25-35 minutes until the potatoes are fork-tender.
- Drain the potatoes and cool them until they can be handled. Peel the potatoes and pass them through a potato ricer into a large mixing bowl. Alternatively, the potatoes may be mashed with a potato masher, but the texture may not be as smooth.
- Add the egg yolk, fresh parsley, parmesan, and cubed mozzarella to the potatoes. Mix well to combine
- Shape the mixture into 8 oval croquettes. Arrange the croquettes on a small baking sheet lined with parchment paper. Place in the refrigerator for 30 minutes.
- Prepare a breading station by beating two eggs in a shallow dish and placing the breadcrumbs in a second shallow dish. Season both generously with salt and pepper to taste
- Remove the croquettes from the fridge and roll each one into the beaten egg, letting any excess egg drip off before dredging in the breadcrumbs. Press lightly so that the breadcrumbs stick to the croquettes.
- In a medium saucepan, heat one inch of vegetable oil to 350°F/180°C.
- Fry the croquettes, a few at a time, in the hot oil for 3-4 minutes, turning with a spatula or tongs until golden brown and crisp on all sides. Do not crowd the oil. Allow the oil to return to 350˚F/180°C before adding the next batch of croquettes.
- Remove from oil as they are ready and place on a paper towel to absorb excess oil.
- Serve immediately with desired dipping sauces. Enjoy!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 494Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 225mgSodium: 827mgCarbohydrates: 49gFiber: 5gSugar: 5gProtein: 22g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Recipes To Make A Special Dinner
You’ve made the appetizer, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Soup: Gluten-Free Gazpacho Recipe with Chickpea “Croutons”
- Salad: Fig and Roasted Fennel Salad with Lemon Tahini Dressing
- Main Dish: Sheet Pan Roasted Rosemary Lemon Chicken
- Side Dish: Mediterranean Roasted Vegetables
- Beverage: Passion Fruit Mango Mojito
- Dessert: Chocolate-Covered Strawberries
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.