Crispy potato croquettes stuffed with mozzarella are an excellent appetizer or accompaniment to meat, cuts of poultry or lamb. Let’s learn the procedure to prepare them!
INGREDIENTS
– 200 gr. Potatoes
– 1 Egg
– 1 Egg yolk
– Salt and pepper
– 10 cc Neutral oil
– 100 gr. Flour
– 100 gr. Breadcrumbs
– 400 ml Neutral oil for frying
PROCEDURE
– Boil the potatoes and make a puree.
– Add the egg yolk.
– Cook over low heat, stirring constantly.
– Spread in a bowl, cover with film and reserve in the refrigerator.
– Prepare the mixture for the English breaded: beat the egg with a little neutral oil, salt and pepper.
– If you want to make croquettes only with potatoes, it’s best to fill a sleeve to make long and thick strips, and then cut them into sticks.
– If you want to make stuffed croquettes, it’s useful to use plastic wrap to finish shaping the croquettes, once the mozzarella strip is placed in the centre.
– Cool the sticks before proceeding to batter.
– Pass the sticks through flour, then through the English breaded mix (egg, oil, salt and pepper) and finally through breadcrumbs.
– Refrigerate 15 minutes.
– Fry in abundant oil at 180 degrees.
– Drain, season with salt, pepper and serve immediately.
– Enjoy your delicious potato and mozzarella croquettes!
