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93% would make again

Croquette Mozzarella Sticks

Tasty Team


for 24 servings

  • 2 lb russet potato (910 g), peeled and quartered
  • 2 cloves garlic, minced
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • ½ cup grated parmesan cheese (55 g), plus more for garnish
  • 4 large eggs, beaten, divided
  • salt, to taste
  • black pepper, to taste
  • 12 sticks mozzarella cheese, halved crosswise
  • 1 cup all-purpose flour (125 g)
  • 1 cup plain breadcrumbs (115 g)
  • oil, for frying
  • marinara sauce, for serving
  • fresh parsley, chopped, for garnish

Nutrition Info

Shop ingredients with
    Calories 119
    Fat 3g
    Carbs 17g
    Fiber 1g
    Sugar 0g
    Protein 4g

Estimated values based on one serving size.


  1. Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
  2. Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
  3. Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
  4. Take a spoonful of potatoes and form into a patty.
  5. Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
  6. Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
  7. Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
  8. Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
  9. Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
  10. Let cool for a few minutes as they will be HOT.
  11. Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
  12. Enjoy!

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