Cheese Croquettes
These cheese croquettes are honestly one of my favorite things to eat. They are crispy on the outside and soft and fluffy on the inside. The cheese on the inside is perfectly melted.
Ingredients
- 2 lb Russet potatoes (or Yukon gold) (about 4 potatoes)
- 4 cloves garlic (smashed)
- 2 tablespoons salt
- ¼ cup cream cheese
- 2 tablespoons butter
- ¼ teaspoon black pepper
For breading
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 cups breadcrumbs
- mozzarella (cut into 1-inch cubes).
Instructions
- 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 ½ 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.