Ingredients
- 2 1/2 cups mashed potato (chilled)
- 2 large eggs
- 1/2 cup grated mozzarella cheese
- 1/2 cup flat-leaf parsley (fresh, finely chopped)
- 1 tablespoon all-purpose flour (plain)
- 3 large eggs (for crumbing)
- 50 ml milk
- 200 grams breadcrumbs
- Vegetable oil, for deep-frying
- 1 lemon, whole (cut into wedges, optional)
- Sour cream (optional)
- Tomato relish (optional)
How to Make
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Step 1: Combine the cold potato, two eggs, fresh parsley, mozzarella and flour, check the seasoning and add salt or pepper as needed.
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Step 2: Roll the potato mix into bite-sized balls and place them on a tray in the fridge for at least an hour.
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Step 3: For crumb mix; mix together the other three eggs and milk in a shallow bowl - Place the breadcrumbs on a tray next to them.
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Step 4: Heat enough oil for deep-frying in a large saucepan over medium-high heat.
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Step 5: Roll the balls in the egg wash, then the breadcrumbs and deep-fry, in batches, for about 3 minutes each. The crumb should be golden and the cheese melted on the inside.
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Step 6: Transfer the croquettes to paper towel to drain and enjoy hot with lemon squeezed over the top, sour cream or tomato relish.
We hope you enjoy this recipe!
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