Potato croquettes with cheese filling

These are fried, so they are a special occasion food, but my family loves them.   I made them here with mozzarella cheese but cheddar tastes great too.

You will need 2 large potatoes, flour, salt, cheese, eggs, bread crumbs and 1 tablespoon of milk

Peel the potatoes and chopped them into one inch cubes.

Soak the potatoes in water for 5 minutes to help remove some starch.

Drain the potatoes, then cook until tender.

When tender, drain and place into mixer with milk and 1 tsp salt.  Mix until there are no more lumps.

While the potatoes are cooling, cut cheese into bite sized pieces.  Smaller is better, they need to fit inside your croquet.  When cool, place mixture into your hand and flatten it out.

Place cube of cheese into center and pull edges up to make a ball of potato.

Set up a dredge of 2 eggs.  On a different plate place 1 cup flour and on a third plate 1 cup bread crumbs.

Dredge the potato into flour, egg then breadcrumbs.

Heat oil and gently place croquettes into oil and cook until golden brown.

Serve warm.

Recipe:
2 large potatoes
3 ounces mozzarella or cheddar cheese
salt for cooking plus 1 tsp for mix
1 tablespoon milk

dredge:
1 cup flour
2 eggs
1 cup bread crumbs

oil for cooking

Chop potatoes into 1 inch cubes and boil in saltwater until fork tender.  Drain and place in mixer with 1 tsp salt and 1 tablespoon milk.  Mix until no lumps remain.  Cool.
Meanwhile cut cheese into small cubes
Place small amount of potato into hand and flatten.  Place cheese in center and bring edges up to form a ball.  Dredge in flour, then egg, then bread crumbs.  Fry in oil until golden brown.  Serve Warm.


Printable version here:  Croquettes

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