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Croquette Mozzarella Sticks

Croquette Mozzarella Sticks

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Croquette Mozzarella Sticks

24 servingsINGREDIENTS910 g (2 lb) russet potato, peeled and quartered2 cloves garlic, minced2 tablespoons fresh flat-leaf parsley, finely chopped55 g (1/2 cup) grated parmesan cheese, plus more for garnish4  large egg, beaten, divided salt, to taste black pepper, to taste12  mozzarella cheese, halved crosswise125 g (1 cup) all-purpose flour115 g (1 cup) plain breadcrumbs oil, for frying marinara sauce, for serving fresh parsley, chopped, for garnishPREPARATION1. 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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24 servings

INGREDIENTS

910 g (2 lb) russet potato, peeled and quartered

2 cloves garlic, minced

2 tablespoons fresh flat-leaf parsley, finely chopped

55 g (1/2 cup) grated parmesan cheese, plus more for garnish

4 large egg, beaten, divided

salt, to taste

black pepper, to taste

12 mozzarella cheese, halved crosswise

125 g (1 cup) all-purpose flour

115 g (1 cup) plain breadcrumbs

oil, for frying

marinara sauce, for serving

fresh parsley, chopped, for garnish

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!