Potato Croquettes with Mozzarella and Tomato Dipping Sauce
Ingredients
- 2 C. mashed potatoes
- 3 grinds black pepper
- 1/4 C. Parmesan cheese, grated
- 4 oz. Mozzarella, cut into matchsticks
- 1 C. seasoned all-purpose flour
- 1 C. panko or other breadcrumbs
- 2 egg whites, beaten (or imitation eggs)
- 1 1/4-inch slice deli ham, cut into matchsticks, optional
- Garnish:
- 2 Tbs. Parmesan cheese
- 1 Tbs. parsley
- 1 C. prepared tomato sauce or pesto for dipping
Directions
Combine (cool) mashed potatoes with pepper and Parmesan. With wet hands, grab about 3 tablespoons of potato and make into a cylinder shape. Place mozzarella (and/or ham) inside, then close up and seal potatoes. Roll in flour, dust off excess and then roll in egg whites and then in crumbs. Place on plate. Once you are done making the croquettes, place in refrigerator for about 10 minutes.
Line baking sheet with parchment and lightly coat with cooking spray. Add cooled croquettes and spray those too. Add to preheated 350-degree oven for about 10 minutes or until golden. Shake baking sheet half way through cooking to ensure they brown on all sides.
If you want to fry these croquettes, add oil to deep skillet or fryer and heat to 350 degrees (you want enough oil to at least come up half way up the croquettes). Do not crowd pan or fryer. Let oil come back up to temperature after you have cooked your first batch and continue until you have finished all the croquettes.
Fry until golden, turning frequently. Lay out on brown paper bags to absorb oil. Sprinkle with garnish and serve hot or room temperature. Serve with heated tomato sauce or room temperature pesto or both!
