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Potato Croquettes

Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible. Makes 18-20 croquettes


– 6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
– 1/2 pound mozzarella, chopped
– 1/4 cup grated parmesan
– 1 tablespoon onion salt
– 1/4 cup chopped parsley
– 3 large eggs
– 1 cup fine dry bread crumbs
– About 2 1/2 cups olive oil


  • Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes.
  • Drain potatoes and chill in a large bowl until cool, about 45 minutes.
  • Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste.
  • Stir in 1 egg.
  • Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each).
  • Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl.
  • Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat.
  • Transfer to a parchment-paper-lined baking sheet.
  • Repeat with remaining croquettes.
  • Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
  • Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch.
  • Transfer to paper towels to drain.
  • Serve immediately.

Expanded Potato Croquettes Recipe