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?
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!
Croquette with smoked mozzarella
(+10 rating, 2 votes)
Loading...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
Bring water in a large pan to a boil, cut the mozzarella into cubes
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
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
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.
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
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.
Prepare a bowl with whisked egg, another with flour, and the last with the breadcrumbs.
Layer a large plate with cling film then dust with enough flour to keep the croquette from sticking
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.
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.
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
Fry a few croquettes at a time without overcrowding the pan for 3-4 minutes or until they are all nice and golden.
Rest on a wire rack lined with a kitchen towel to soak up excess oil.
Serve hot!
2 Comments
Stylianos
26th March 2022 at 6:05 pmI followed your instructions in the recipe…….
I found 1 tablespoon of potato would not cover a whole ball of mozzarella, so I took it upon myself to grate it, similar to your instruction to grate the Parmigiano, so I put the mozzarella into the cup of potato and sealed it and crried on with the rest of your instructions, they were very nice and my dog enjoyed the ham as there was no instructions of what to do with it in the recipe …… Mama Mia
Angela
29th March 2022 at 5:58 pmGoodness my apologies for the recipe mishap, I have edited the post, thank you for letting me know. I am glad you enjoyed the croquette 🙂