Adapted from a Facebook reel by Yulia Food Vibes — her crispy cheesy potato croquettes. Seasoned mashed potato wrapped around cubes of mozzarella and fried until golden. Naturally gluten-free (potato and cornstarch, no flour anywhere) and a kosher dairy dish. Not yet test-cooked.
Crispy Cheesy Potato Croquettes
- 1000 g starchy potatoes 2.2 lb; peeled and cut into large chunks
- 6 1/2 Tbsp cornstarch about 52 g; up to 7 Tbsp if the mash is wet
- 1 1/2 tsp garlic powder
- 1 tsp paprika
- 2/3 tsp black pepper
- 1 1/4 tsp salt plus more for the boiling water
- 3 Tbsp fresh parsley finely chopped
- 190 g mozzarella about 6.5 oz; cut into roughly 14 cubes, one per croquette
- neutral oil for frying — enough to come at least halfway up the croquettes
- Boil the potatoes in salted water until completely tender. Drain very well.
- Mash until smooth and dry — add no milk or butter. Let the mash cool slightly.
- Mix in the cornstarch, garlic powder, paprika, black pepper, salt, and parsley until you have a soft, pliable potato mixture.
- Take a portion about the size of a small clementine, flatten it in your hand, set a cube of mozzarella in the center, and seal the potato around the cheese. Shape as you like.
- Optional but helpful: freeze the shaped croquettes for 15–20 minutes so they hold their shape in the oil.
- Heat the oil in a skillet until it would come at least halfway up the croquettes.
- Fry over medium heat for 2–3 minutes per side, until evenly golden.
- Drain on a paper towel-lined plate and serve hot, while the centers are still melted.
Adapted from a Facebook reel by Yulia Food Vibes. Naturally gluten-free and a kosher dairy dish. The creator gave no times; the prep, cook, and total times here are Yael’s estimates. Not yet test-cooked.
