Ingredients
• Potatoes: 4 large (boiled and mashed).
• Cheese: 1/2 cup shredded mozzarella or cheddar (optional, for a gooey center).
• Seasoning: 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and a pinch of cumin.
• Binding: 1 egg (beaten).
• Coating: 1/2 cup flour, 1 beaten egg, and 1 cup breadcrumbs (chapelure).
• Oil: For deep frying.
Preparation Steps
1. The Mash: Mash your boiled potatoes until smooth. Mix in the salt, pepper, garlic powder, and cumin. Add a little beaten egg to the mixture if it feels too dry.
2. Shaping: Take a small amount of potato, flatten it in your palm, place a little cheese in the center, and roll it into a ball or a cylinder shape.
3. The Breading Station: Roll each ball in flour first, then dip it into the beaten egg, and finally coat it thoroughly with breadcrumbs.
4. Chilling (Important): Place the croquettes in the fridge for about 20 minutes before frying. This helps them hold their shape so they don't break apart in the oil.
5. Frying: Heat the oil to medium-high. Fry the croquettes until they are deep golden brown.
Best Ways to Serve
• Dipper: Serve with a side of spicy harissa, ketchup, or a garlic mayo dip.
• Side Dish: These are great alongside grilled chicken or a fresh green salad.
0 Comments