Potato Mozzarella-Stuffed Croquettes (Mashed Potato Balls)
Recipe: #12983
July 04, 2014
Categories: Side Dishes, Cheese, Mozzarella, Potatoes, One-Pot Meal, Sunday Dinner, Gluten-Free, Vegetarian, Kosher Dairy, more
"Make these fresh to serve do not store mashed potato mixture in the fridge overnight the mixture will become wet and soggy."
Ingredients
Nutritional
- Serving Size: 1 (307.9 g)
- Calories 440.1
- Total Fat - 21 g
- Saturated Fat - 12.4 g
- Cholesterol - 159.7 mg
- Sodium - 1662.3 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 4.3 g
- Sugars - 2.7 g
- Protein - 33.6 g
- Calcium - 939.6 mg
- Iron - 2 mg
- Vitamin C - 25.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil the potatoes in salted water until fork tender, and let cool for 30 minutes.
Step 2
In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmesan cheese, chopped parsley, onion powder and salt. Season generously with pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
Step 3
Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a mozzarella cheese slice. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
Step 4
For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
Step 5
Heat the olive oil in a large pot to 350 degrees F.
Step 6
Fry in the oil in batches until the potato croquettes are crispy and golden brown (about 3 minutes).
Step 7
Let drain on a paper towel lined plate. Serve warm.
Tips
No special items needed.