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tag before Cheese Croquettes
why make this recipe
Cheese croquettes are a delightful and easy snack or appetizer that everyone will love. They are crispy on the outside and creamy on the inside, making them perfect for any occasion. With simple ingredients and straightforward steps, you can create a delicious dish that is sure to impress your family and friends. Plus, they are a great way to use up leftover potatoes!
how to make Cheese Croquettes
Ingredients:
- 2 lb Russet potatoes (or Yukon gold) (about 4 potatoes)
- 4 cloves garlic (smashed)
- 2 tablespoons salt
- 1/4 cup cream cheese
- 2 tablespoons butter
- ¼ tsp black pepper
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 tsp salt
- 2 cups breadcrumbs
- mozzarella (cut into 1-inch cubes)
Directions:
- Peel and chop the potatoes into 1-inch cubes. Add them to a large pot along with the smashed garlic and salt.
- Cover the potatoes with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes until tender.
- Drain the water and remove the garlic. Add the cream cheese, butter, and black pepper. Mash the potatoes until everything is combined but do not overmix. The mixture should still be very chunky.
- In a shallow dish, whisk together the eggs, flour, and salt until smooth.
- In another shallow dish, add the breadcrumbs.
- Grab a ball of mashed potato (about 1/2 a cup) and press a piece of cheese into the center. Dip in egg wash then coat in breadcrumbs. Repeat until you run out of potatoes.
- Heat 1 inch of oil to 350°F. Cook for 2-3 minutes on each side until golden brown. Serve with gravy or ketchup.
how to serve Cheese Croquettes
Cheese croquettes are best served hot and crispy. You can serve them with a side of gravy, ketchup, or even a spicy dipping sauce. They make a great appetizer or snack for gatherings, parties, or family dinners.
how to store Cheese Croquettes
If you have leftover cheese croquettes, let them cool completely, then store them in an airtight container in the refrigerator. They will last for about 3-4 days. If you want to keep them longer, consider freezing the uncooked croquettes. Just bread them and place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 3 months.
tips to make Cheese Croquettes
- Make sure to not overmix the potato mixture. A chunky texture is what makes these croquettes delicious.
- Experiment with different cheeses inside the croquettes for varied flavors.
- Always check the oil temperature before frying to ensure even cooking.
- For extra crunch, mix some herbs or spices into your breadcrumbs.
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tag Serving Ideas.
Serving Ideas
- Serve cheese croquettes alongside a fresh salad for a light meal.
- Pair with a spicy salsa or aioli for added flavor.
- Arrange on a platter with drinks for a perfect party snack.
Final Thoughts
Making cheese croquettes at home is fun and rewarding! With just a few ingredients and steps, you can create a tasty treat that everyone will love. They are perfect for any gathering and easy to customize to your taste.
FAQs
1. Can I bake cheese croquettes instead of frying them?
Yes, you can bake them! Preheat your oven to 400°F. Place the breaded croquettes on a baking sheet and bake for about 20-25 minutes or until golden brown.
2. What kind of cheese can I use for the filling?
You can use any cheese that melts well, such as cheddar, gouda, or even pepper jack for a little kick.
3. Can I make the mixture ahead of time?
Absolutely! You can prepare the potato mixture a day in advance and store it in the refrigerator. Just remember to shape and fry them on the day you plan to serve.
Cheese Croquettes
Ingredients
Potato Mixture
- 2 lb Russet potatoes (or Yukon gold) about 4 potatoes
- 4 cloves garlic smashed
- 2 tablespoons salt
- 1/4 cup cream cheese
- 2 tablespoons butter
- 1/4 teaspoon black pepper
Coating
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 cups breadcrumbs
- mozzarella cut into 1-inch cubes
Instructions
Preparation
- Peel and chop the potatoes into 1-inch cubes. Add them to a large pot along with the smashed garlic and salt.
- Cover the potatoes with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes until tender.
- Drain the water and remove the garlic. Add the cream cheese, butter, and black pepper. Mash the potatoes until everything is combined but do not overmix. The mixture should still be very chunky.
Coating and Frying
- In a shallow dish, whisk together the eggs, flour, and salt until smooth.
- In another shallow dish, add the breadcrumbs.
- Grab a ball of mashed potato (about 1/2 a cup) and press a piece of cheese into the center. Dip in egg wash then coat in breadcrumbs. Repeat until you run out of potatoes.
- Heat 1 inch of oil to 350°F. Cook for 2-3 minutes on each side until golden brown.