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Cheesy Potato Croquettes Crispy Golden Bites
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Cheesy Potato Croquettes Crispy Golden Bites with Gooey Mozzarella Centers

When you bite into a perfectly fried potato croquette and discover melted mozzarella cheese oozing from the center, you understand why this appetizer has earned its place on restaurant menus worldwide.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Snack
Servings: 5

Ingredients

  • For the Spicy Garlic Tandoori Dip:
  • 3 tablespoons garlic mayo
  • 2 tablespoons tandoori mayo
  • 1 tablespoon sriracha sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon dried parsley
  • For the Potato Mixture:
  • 3 large potatoes boiled and mashed
  • 1 teaspoon paprika
  • 1½ teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 3/4 to 1 teaspoon salt
  • 2 teaspoons dried parsley
  • 2-3 tablespoons cornstarch
  • 8-10 mozzarella cubes about ½-inch each
  • For the Coating:
  • 1/3 cup all-purpose flour maida
  • Water as needed to make slurry
  • 1 cup panko breadcrumbs
  • 2 teaspoons dried parsley
  • Vegetable oil for deep frying

Instructions

  • Prepare the Potato Mixture:
  • In a large bowl, combine mashed potatoes (cooled slightly), paprika, garlic powder, onion powder, black pepper, salt, dried parsley, and cornstarch
  • Mix thoroughly until smooth and shapeable
  • Taste and adjust seasoning if needed
  • Shape the Croquettes:
  • Take 2-3 tablespoons of potato mixture and flatten in your palm
  • Place one mozzarella cube in the center
  • Fold potato around cheese and seal tightly, making sure there are no gaps
  • Shape into an oval or cylinder shape
  • Check for cracks and smooth them over
  • Repeat with remaining potato mixture and mozzarella cubes
  • Set Up Coating Station:
  • In one shallow bowl, mix all-purpose flour with water to create a smooth slurry (heavy cream consistency)
  • In another shallow bowl, combine panko breadcrumbs and dried parsley
  • Coat the Croquettes:
  • Dip each shaped croquette into the flour slurry, coating all sides
  • Let excess slurry drip off
  • Roll in panko breadcrumb mixture, pressing gently so crumbs adhere well
  • Place coated croquettes on a plate
  • Optional: Refrigerate for 15-30 minutes to help coating set
  • Fry the Croquettes:
  • Heat 3-4 inches of vegetable oil in a deep pot to 350-375°F
  • Carefully lower 3-4 croquettes into hot oil (don't overcrowd)
  • Fry for 2-3 minutes, turning occasionally, until deep golden brown
  • Remove with slotted spoon and drain on paper towels
  • Let rest for 1 minute before serving
  • Repeat with remaining croquettes
  • Make the Dip:
  • In a small bowl, combine garlic mayo, tandoori mayo, sriracha, ketchup, and dried parsley
  • Mix thoroughly until smooth
  • Serve:
  • Arrange croquettes on serving platter
  • Serve hot with spicy garlic tandoori dip
  • Storage Tip: Freeze shaped, coated croquettes (unfried) for up to 3 months. Fry directly from frozen, adding 1-2 extra minutes to cooking time.