Potato Mozzarella Croquettes are crispy, golden potato appetizers filled with creamy mozzarella cheese and served with a fresh homemade tomato-basil sauce. With their crunchy breadcrumb coating and soft, cheesy centers, these Italian-inspired croquettes are perfect for parties, family gatherings, or a satisfying side dish.
The secret to great potato and mozzarella croquettes is the combination of fluffy mashed potatoes, fresh mozzarella, and a double breadcrumb coating. Each croquette is first rolled in plain breadcrumbs, dipped in beaten eggs seasoned with Dijon mustard and garlic, then coated in breadcrumbs again. This technique creates a deliciously crisp exterior when fried.
Start by boiling one pound of peeled baking potatoes until tender, about 20 minutes. Drain and cool the potatoes, then pass them through a potato ricer. Mix in six ounces of diced fresh mozzarella, chopped parsley, salt, and pepper.
Shape the mixture into eight oval croquettes and refrigerate for 30 minutes until firm. This chilling step helps the croquettes hold their shape during breading and frying.
While the croquettes chill, prepare the tomato sauce. Cook chopped fresh tomatoes in olive oil until softened, then stir in chopped basil and season to taste.
A stainless steel potato ricer on Amazon is a useful kitchen tool for creating the fluffy potato texture this recipe needs.
Once the croquettes are firm, coat them with breadcrumbs, seasoned egg, and a second layer of breadcrumbs. Heat vegetable oil to 350°F and fry in batches, turning until golden and crisp. Drain briefly on paper towels and serve warm with the tomato-basil sauce.
For another delicious potato side dish, try our Fried Potatoes and Onions. You can also explore our Potato Recipes and Appetizer Recipes for more ideas.
Whether served as a party appetizer or alongside dinner, these homemade Potato Mozzarella Croquettes deliver a wonderful combination of crispy potatoes, melted cheese, and fresh tomato flavor.
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Potato Mozzarella Croquettes
- Total Time: 1:20
- Yield: 4 Servings 1x
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
Instructions
- In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.
- Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl.
- Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.
- In a large saucepan, heat 1 inch of vegetable oil to 350°. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce.
Notes
To make Potato Mozzarella Croquettes in an air fryer, you’ll need to follow a slightly modified version of the traditional recipe. Here’s a step-by-step guide:
- Start by boiling and mashing the potatoes. Mix in the cheese and any other ingredients you desire. Once the mixture is cooled, shape it into small balls.
- Dredge the croquettes in flour, shaking off any excess.
- Dip the croquettes in beaten eggs seasoned with mustard and garlic.
- Dredge the croquettes in breadcrumbs again, ensuring that they are evenly coated.
- Place the croquettes in the air fryer basket, making sure not to overcrowd it.
- Set the air fryer to 375°F and cook the croquettes for about 10-15 minutes, or until golden brown and crispy.
- Using tongs or a spatula, gently turn the croquettes halfway through the cooking time to ensure even cooking.
- Once they are done, remove them from the air fryer and serve them immediately with your favorite dipping sauce.
Note: cooking time may vary based on the size of the croquettes, but you can check the internal temperature of the croquettes with a thermometer, they should reach 165°F.
You can also try to spray the croquettes with cooking oil before cooking to ensure they get crispy. You can also adjust the cooking time and temperature to your preference, just keep an eye on them to prevent burning.
- Prep Time: :20
- Refrigerator: :30
- Cook Time: :30
- Category: Appetizer
Chilling firms the potato mixture, helping the croquettes hold their shape during breading and frying.
The published recipe includes an air-fryer variation at 375°F for approximately 10–15 minutes. However, its breading instructions differ from the main recipe.
This recipe includes a simple tomato-basil sauce made with fresh tomatoes, olive oil, basil, salt, and pepper.