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–+ servings
Crispy Cheesy Potato Croquettes
Prep Time 35 minutes
Cook Time 10 minutes
Optional chilling 20 minutes
Total Time 1 hour 5 minutes
14 croquettes
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  • 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.