Food Recipes Appetizers Appetizer Fritters Potato-and-Mozzarella Croquettes 3.0 (2) 3 Reviews These light and cheesy fried potato croquettes are breaded twice: They’re dredged in bread crumbs, dipped in beaten eggs seasoned with mustard and garlic, then dredged in bread crumbs once more. The payoff is a supercrisp, flavorful crust for the filling of soft mashed potato and melted cheese. Slideshow: Fantastic Fried Foods By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on April 29, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © Fredrika Stjärne Active Time: 50 mins Total Time: 1 hr 50 mins Yield: 4 Ingredients 1 pound baking potatoes, peeled and cut into large chunks Kosher salt 6 ounces fresh mozzarella, cut into 1/3-inch dice 2 tablespoons finely chopped flat-leaf parsley Freshly ground pepper 2 tablespoons extra-virgin olive oil 2 medium tomatoes (3/4 pound), cut into 1-inch pieces 2 tablespoons finely chopped basil 1 cup plain dry bread crumbs 3 large eggs 1 tablespoon Dijon mustard 2 garlic cloves, minced Vegetable oil, for frying Directions In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes. Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl. Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere. In a large saucepan, heat 1 inch of vegetable oil to 350°. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce. Suggested Pairing Fried starters, like these delicious croquettes, pair well with crisp sparkling wine. Try them with a lively Prosecco from northern Italy. Originally appeared: May 2013 Rate It Print