Crispy on the outside and soft and cheesy on the inside, the biggest challenge is waiting for them to cool down enough to eat!
If for some crazy reason we ever have leftover mashed potato in our house, the next day I love making these.
- 2 cups mashed potato, chilled
- 2 eggs
- ½ cup grated mozzarella
- ½ cup flat-leaf parsley, finely chopped
- 1 tbsp plain flour
- 3 eggs, for crumbing
- 50 ml milk
- 200 g breadcrumbs
- vegetable oil, for deep-frying
- 1 lemon, cut into wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix together the cold potato, two eggs, parsley, mozzarella and flour. Check the seasoning and add salt or pepper as needed. Roll the potato mix into bite-sized balls and place them on a tray in the fridge for at least an hour.
For the crumb, mix together the other three eggs and milk in a shallow bowl. Place the breadcrumbs on a tray next to them.
Heat enough oil for deep-frying in a large saucepan over medium-high heat.
Roll the balls in the eggwash, 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. Transfer the croquettes to paper towel to drain and enjoy hot with lemon squeezed over the top.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Louise Page. Creative concept by Belinda So.