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Croquette Mozzarella Sticks

by Kiano Moju

Ingredients

for 24 servings

  • 2 lb
    russet potato, peeled and quartered (910 g)
  • 2 cloves garlic, minced
  • 2 tablespoons
    fresh flat-leaf parsley, finely chopped
  • ½ cup
    grated parmesan cheese, plus more for garnish (55 g)
  • 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
    Calories 119
    Fat 3g
    Carbs 17g
    Fiber 1g
    Sugar 0g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  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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