What can you make with smoked mozzarella? This easy delicious potato croquette that’s what, because the mozzarella is too divine to splurge only on pizza. Yes, it can turn into somewhat of an obsession watching the creamy cheesy stream across the ‘lake’ of tomato sauce spread across your pizza base. But stop there and now picture a hot golden brown croquette straight off the frier.

Get past the crisp or crunchy (if breaded) exterior to reveal a soft mash perfectly seasoned with just enough nutty parmesan, salt, and pepper – finished with the unrivaled smoked mozzarella for a more flavourful croquette. And that; is the epitome of simply delicious.

How to Make Cheesy Potato Croquette With Smoked Mozzarella

Boil the potatoes: until soft enough to pierce through with no effort. Choose potatoes that are roughly the same size so they get ready at the same time. And when ready, peel them while they are still hot!

Tips to Make the Perfect Potato Croquette

It all fell apart before it finally came together

Taste taste taste: I have made this mistake countless times, which is why I would stress it to you. Taste the croquette mixture (potato, parmesan, salt, and pepper) and make sure it is perfectly seasoned before adding the egg.

And here’s why: first off it sucks to sit there watching your guests sprinkle salt on an open croquette. Yes, seasoning varies per person, however, what’s worse is adding in the egg only to realize that you forgot to properly season the food.

I don’t advocate tasting the mixture after adding the eggs. Though I’m sure some would be comfortable with this having had a few too much cookie dough. So I’ll leave that up to you to decide.

Ready, set, take them out! Another error was leaving the croquette frying too long. At some point, the pressure was so intense it just burst open. That said, as soon as it’s a nice golden brown on all sides, yank it out!

Then there is the pizza that you may have not had yet. But the croquette makes for the perfect topping, Use it as a pizza topping. Layered on double cream with a sprinkle of sea salt and mozzarella. Then finish it off with a more than generous amount of freshly ground black pepper and thick slivers of grated Parmigiano Reggiano. Bliss nothing else!”

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Feel Like Frying up Some More, How About These?

Arancini with Bolognese Sauce

There are many recipes to use up your rich bolognese sauce other than pasta and the other usual suspects. Save a few spoonfuls for your arancini too!

Arancini with Spinach (Arancini con Spinachi)

Sauteed spinach, mixed in with the parmesan-filled risotto. The perfect bed for smoked mozzarella to hide underneath. Rolled, breaded, and fried to awesomeness!

Print Recipe

Croquette with smoked mozzarella

(+10 rating, 2 votes)

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Appetiser – Italian

By My food memoirs – Serves: makes 24

Prep Time: 30 minutes – Cooking Time: 1 hour – Total Time: 1 hour & 30 minutes

Breaded then deep fried croquette made with floury potatoes, and creamy smoked mozzarella.

Ingredients

• 600g Floury potatoes
• 125g smoked mozzarella
• 55g Parmigiano reggiano
• Salt & black pepper
• 1 cup Plain flour
• Vegetable frying oil
• 2 small eggs
• 1 cup plain breadcrumbs

Instructions

1

Bring water in a large pan to a boil, cut the mozzarella into cubes

2

Wash and toss the potatoes (with skin) into the hot water and leave to boil for 40-50 minutes or until soft when pierced through

3

Take the potatoes off the fire and leave them to cool for at least 10 minutes. Grate the Parmigiano Reggiano during this time if you haven't already

4

Proceed to peel each one and mash using a potato ricer. An alternative would also be to use a metal sieve (the ones with slightly larger holes) or you can use a fork however make sure there are no large lumps.

5

Add the Parmigiano, and freshly ground black pepper over the potatoes. Mix using a spatula and make sure to taste so you can figure out roughly how much salt to use

6

Whisk in 1 small egg and add it to the potato and combine well. The mixture should be firm enough that you can roll it in your hand, press on it without your finger being sticky. Otherwise, pop it in the fridge 30 minutes to 1 hour to firm up.

7

Prepare a bowl with whisked egg, another with flour, and the last with the breadcrumbs.

8

Layer a large plate with cling film then dust with enough flour to keep the croquette from sticking

9

Scoop a tablespoon worth of potato mixture, roll it into a ball then make an indentation to form a bowl. Put in a cube of mozzarella and cover with the potato mixture to lock it in. Make sure there are no cracks or pieces of mozzarella sticking out.

10

Place the croquette on the cling film lined plate and proceed with the rest of the potato mixture. Now proceed to dip each one in the egg and lastly the breadcrumbs. You can double coat the croquette with a second layer of egg and bread mixture, however, do so after all have gone through the first layer then proceed with the second layer starting with the first croquette you had done.

11

Start to preheat the oil (enough to dip fry the croquette) to an optimal frying temperature of at least 180C. Test by dropping a ball of rolled-up breadcrumbs into the oil. It should bubble and float to the top

12

Fry a few croquettes at a time without overcrowding the pan for 3-4 minutes or until they are all nice and golden.

13

Rest on a wire rack lined with a kitchen towel to soak up excess oil.

14

Serve hot!