Skip To Content

    Croquette Mozzarella Sticks

    Croquette Mozzarella Sticks

    Croquette Mozzarella Sticks


    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


    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!