My way potato croquettes are one of those recipes I make when I want something simple that everyone always likes. I don’t know if they’re made exactly like this in the original version, but I’ve always made them like this… and they disappear every time in an instant, still hot and nicely crispy on the outside 😍
They’re also very quick to prepare, especially if you already have boiled potatoes: just mash them, add a few ingredients and you’re done. I put mozzarella inside, but not in cubes… I crumble it directly into the mix, so every bite is melty and you don’t find a piece only in the center.
And there’s a very convenient thing: you can prepare them, coat them in breadcrumbs and freeze them. Keep them there, ready, and when you feel like it you can fry them straight from frozen. One of those clever recipes that saves dinner without much thought.
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 15 croquettes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To prepare these croquettes you only need a few simple ingredients, the kind we almost always have at home.
- 1.3 lb potatoes
- 4.4 oz mozzarella
- 1 egg
- salt
- pepper
- nutmeg
- 2 tbsp potato starch
- 1/3 cup grated Parmesan
- as needed breadcrumbs
- as needed vegetable oil (for frying)
Tools
You only need a few simple tools to prepare them quickly.
- 1 Potato ricer
- 1 Small pot
Steps
Making them is really simple, I’ll explain everything step by step.
Boil the potatoes
Put the potatoes in cold water and cook until they become soft. Once ready, drain them, let them cool slightly, then remove the skins.
Mash and cool
Mash the potatoes with a ricer directly into a bowl. It’s important to let them cool completely before continuing.
Prepare the mixture
When the potatoes are cold, add salt, pepper, nutmeg, the egg, the shredded mozzarella and the grated Parmesan. Mix well until you get a homogeneous mixture.
Adjust the consistency
If the mixture is too soft (as happened to me), add 2 tablespoons of potato starch. Alternatively, you can use a bit of breadcrumbs until you get a workable consistency.
Shape the croquettes
Scoop the mixture with a spoon and, with your hands, form the classic elongated croquettes.
Coat with breadcrumbs
Roll each croquette in breadcrumbs, pressing slightly to make them adhere well and shape them.
Rest or freeze (optional)
You can fry them right away, or let them rest in the refrigerator. If you want, you can also freeze them and fry them directly from frozen when you feel like it.
Heat the oil
Pour the vegetable oil into a small pot and bring it to temperature. To understand if it’s ready, dip a toothpick: if bubbles form around it, you can start frying.
Fry the croquettes
Immerse a few croquettes at a time (I do about 5). Don’t turn them immediately: let the crust form, then gently turn them with a spoon and fork.
Drain and serve
When they’re nicely golden, take them out and let them drain on a rack. Serve hot, crispy outside and soft inside.
💡 TIPS & STORAGE
These potato croquettes made my way are also super convenient to prepare in advance and always have ready.
If you want to organize ahead, you can freeze them already formed and coated in breadcrumbs: just put them on a tray in the freezer and, once firm, transfer them to bags. When you feel like it, you can fry them straight from frozen, without thawing.
As for the mozzarella, I prefer to crumb it directly into the mixture so it becomes melty throughout the croquette. But if you like the surprise effect, you can also insert a small piece in the center while forming them: you’ll have a super-gooey heart.
If the mixture seems too soft, don’t panic: a bit of potato starch or breadcrumbs will help you get the right consistency to work them without difficulty.
For perfect frying, remember not to overcrowd the pot: a few croquettes at a time cook better and stay crunchier. And don’t turn them immediately; let them firm up first.
Once ready, the advice is always the same: enjoy them hot, just made. That’s when they’re at their best, crispy outside and soft inside.
Frequently Asked Questions
Useful questions to prepare perfect potato croquettes, crispy outside and soft inside.
Why do potato croquettes break apart when frying?
It happens when the mixture is too soft or the potatoes are still warm. Let them cool completely and, if needed, add a bit of potato starch or breadcrumbs to get the right consistency.
Can I freeze potato croquettes?
Yes, you can freeze them already breaded and fry them directly from frozen. It’s a great way to always have them ready.
How can I tell if the oil is ready for frying?
Dip a toothpick into the oil: if bubbles form around it, it’s at the right temperature to start frying.
