These homey and comforting potato croquettes are a sure crowd-pleaser
These perfectly crispy on-the-outside, soft and cheesy on-the inside, scrumptious potato balls are the ultimate comfort food. Great for any occasion. I made these croquettes as a side dish next to some super tasty roasted chicken and a healthy green salad. But they can also be served as a filling appetizer or a delectable pick up food for a casual party.
Check out the amazing golden crispy outer shell. It's made by dipping the potato balls into beaten egg first and bread crumbs second. But wait, there is more! You've got to roll these in MORE egg and MORE bread crumbs. Ha! Double layer of goodness :)
Once you are done with the rolling and the breading (your fingers are bound to get messy!), all you need is to drop these in hot vegetable oil and fry for just a couple of minutes. No more than one minute per side.
I think there should be some kind of rule about frying. Just like the five-second rule for accidentally dropping food on the ground. Same thing for frying, but let's call it the 2-minute rule. If you drop food in fresh olive oil for no more than two minutes, it can't possibly be bad for you, right?!?
One more thing, make sure the oil is at the right temperature before frying.
No thermometer?!? No problem. I don't use one anyways.
Just remember the wooden spoon oldest trick. Warm up the oil, and dunk a wooden spoon inside. When the oil is hot enough you'll see tiny little bubbles running up from the bottom of the pan, along the edges of the spoon. This is the time! Take out the spoon, drop the food inside and you're ready to go. So easy and yet it works every time :)
- 4 medium potatoes (mine were a total of 1.75 lb=800 gr before peeling)
- 4 oz (115 gr) of shredded mozzarella cheese
- 3 eggs, divided
- 1/2 teaspoon of ground nutmeg
- 1 tablespoon of chopped fresh parsley
- salt and pepper to taste
- bread crumbs, as needed
- oil to fry, as needed
1. Peel and cut the potatoes in quarters.
Lower to medium heat and simmer until tender, about 8 to 12 more minutes, based on the size of the potatoes. Check with a fork to see if tender all the way through.
Mix with a spoon until combined.
Or warm up right before serving, if you make them ahead of time.