Mozzarella and Potato Croquettes
Ingredients:
- 1½ cups flour
- 2 cups panko breadcrumbs
- 2 beaten eggs
- 3 ounces mozzarella cheese, 10-12 half-inch cubes
- 1 heaping teaspoon Old Bay seasoning
- 1 heaping teaspoon garlic powder
- 4 cups leftover Idaho russet mashed potatoes
- 6 cups oil for frying
- Salt to taste
Directions:
- Set up a station with three bowls: one for flour, one for panko, and one for egg wash. Prepare a bowl with mozzarella cubes.
- Heat oil in a large, deep skillet to 350°F. I heat my oil over medium heat while I make the potato balls.
- Add Old Bay seasoning to panko bowl and gently mix. Place garlic powder into flour bowl and gently mix.
- To make the croquettes, take a golf ball-sized (or slightly larger) portion of mashed potatoes and tuck a cube of mozzarella into the center. Close the potatoes around the cheese and roll into a ball.
- Once all balls are rolled, roll each ball one at a time into the flour, the egg wash, and then panko. Be sure to fully coat each ball.
- Repeat process until each croquette is rolled.
- Gently place croquettes into hot oil and fry until deeply golden all around. Flip each ball about 2 minutes into the cooking process to ensure an even cook. Drain on paper towels or a cooking rack. Serve hot with your favorite marinara.