Golden Potato Cheese Croquettes: Crispy Outside, Gooey Inside
Homemade Potato Cheese Croquettes: A Delicious Treat for All Ages
Experience the delightful combination of creamy mashed potatoes and gooey, melted cheese in these homemade potato cheese croquettes. Perfectly crispy on the outside and wonderfully soft within, this recipe is perfect for snacks, appetizers, or a satisfying light meal. Easy to make and incredibly tasty!
For the Potato Filling
- 5 medium potatoes, boiled and mashed
- 1/2 carrot, finely diced
- 1/4 broccoli head, finely diced
- 1/4 onion, finely diced
- 3 Tbsp canned corn, drained
- A pinch of lemon juice (optional, for brightness)
- 2-3 Tbsp mayonnaise (adjust to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing the potatoes, the star of our croquettes. Wash 5 medium potatoes thoroughly. Place them in a pot, cover with water, and bring to a boil. Cook for about 20-25 minutes, or until fork-tender. You can check for doneness by inserting a fork or skewer into a potato; it should slide in easily.
Step 2
While the potatoes are boiling, prepare the other vegetables for the filling. Finely dice the carrot, broccoli, and onion. Cutting them into small pieces ensures they integrate well with the mashed potato and provide a pleasant texture. Drain the canned corn.
Step 3
Once the potatoes are cooked, carefully drain them and let them cool slightly until they are safe to handle, but still warm. Peel the potatoes while they are still warm – this makes peeling much easier. Transfer the peeled potatoes to a large mixing bowl.
Step 4
Using a potato masher, fork, or a sturdy whisk, mash the warm potatoes until smooth and free of lumps. Ensure a creamy consistency for the best texture. Season the mashed potatoes with a pinch of black pepper.
Step 5
Add the finely diced carrot, broccoli, onion, and drained corn to the mashed potatoes. Incorporate 2-3 tablespoons of mayonnaise (or more, to your preference) and the optional lemon juice. Mix everything together thoroughly, kneading gently to combine all ingredients evenly into a cohesive mixture.
Step 6
Now, it’s time to shape the croquettes. Take a portion of the potato mixture and flatten it in the palm of your hand. Place a generous amount of shredded cheese in the center. Be careful not to overfill, as the cheese can melt and escape during frying.
Step 7
Gently fold the edges of the potato mixture over the cheese to enclose it completely. Roll it between your hands to form a smooth, compact ball or oval shape. Ensure there are no cracks or openings where the cheese could leak out.
Step 8
Prepare your dredging station for coating the croquettes. Set up three shallow dishes: one with flour, one with the beaten eggs, and one generously filled with breadcrumbs.
Step 9
Coat each shaped croquette first in flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully covered. Finally, press the croquette firmly into the breadcrumbs, coating it completely. Gently pat the breadcrumbs to help them adhere well.
Step 10
Heat about 2-3 inches of cooking oil in a deep pot or Dutch oven over medium heat. The oil is ready when a small piece of breadcrumb sizzles and floats to the surface (around 170°C or 340°F). Avoid overheating the oil, as this can burn the outside before the inside is heated through.
Step 11
Carefully lower 2-3 croquettes at a time into the hot oil. Do not overcrowd the pot, as this lowers the oil temperature. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Adjust heat as needed to maintain the oil temperature.
