Wednesday, January 11, 2017

Potato and Mozzarella Croquettes

You know what I was thinking would be fun? A tapas party. Invite some of your friends over and have everyone bring a dish, kind of like a potluck. It's so much fun to try out some new recipes, see how they work out, as well as try dishes from another cuisine. A few days ago, I tried out my own tapas recipe, potato and mozzarella croquettes with a tomato and olive oil sauce. I had never made croquettes before and they were definitely a dip in the unknown. So if you're interested in trying out a fun and different recipe, maybe you too can try out making these potato and mozzarella croquettes and maybe enjoy a tapas party while you're at it. It's 2017 and it's time to try new things, including new food and cuisines. 

Potato and Mozzarella Croquettes | Sunny Rebecca

I originally used this recipe from Food and Wine, but I modified to accordingly with different serving sizes based on the amount that I needed and also slightly modified the ingredient amounts as well.

Servings: roughly 30 croquettes


6 potatoes, peeled and cut into large chunks
Salt (amount will vary depending on taste)
18 ounces of shredded mozzarella
1 tablespoon of chopped parsley
Ground pepper (amount will vary depending on taste)
2 tablespoons of olive oil
5 diced tomatoes (or 14 ounces if canned)
1 tablespoon of chopped basil
3 cups of breadcrumbs
3 tablespoons of Dijon mustard
4-5 eggs, beaten
3 teaspoons of minced garlic
vegetable oil (for frying)


1. Cover the potatoes with cold water in a pot and bring to a boil. Add a pinch of salt and allow to simmer on moderate heat until the potatoes are tender, in roughly 20 minutes. Drain and let cool.
2. Use a ricer or a standard masher to mash up the potatoes, like you're making mashed potatoes. Sir in the mozzarella and parsley and season with salt and pepper. I recommend tasting the potatoes in order to estimate the seasoning - but keep in mind that more seasoning will be added with the breaded coating.
3. Shape the mixture into croquettes (generally 2 inch by 3/4 inch logs) and put on a plate. Cover and refrigerate until firm, roughly 30 minutes.
4. While the croquettes are in the fridge, you can begin to work on the tomato and olive oil sauce that will be paired with them. In a small saucepan, heat the olive oil. Add in the diced tomatoes (these can be fresh or canned, I would recommend canned to save the time, but I ended up using fresh tomatoes), and cook over moderate heat, stirring, until the tomatoes have softened and the sauce has thickened, expect to heat the sauce for about 15 minutes. Stir in the basil and season with salt and pepper according to taste. 
5. In a shallow bowl, beat the eggs with the mustard, garlic, and a pinch of salt and pepper. 
6. In another shallow bowl, spread out your breadcrumbs.
7. One by one, take each croquette and coat it with the egg mixture. After that, coat the croquette with the breadcrumbs. Repeat again, so that it is coated twice with the egg mixture and the breadcrumbs. Repeat until all the croquettes have been coated. 
8. In a frying pan, heat the vegetable oil. Working in batches, fry the croquettes, turning them so that each side of the croquette is fried and cooked. Transfer to a plate covered in paper towels in order to drain the oil. Note: Step 7 and 8 can be combined, so that you coat the croquettes while another batch is frying in order to save time, this worked great for me. 
9. Serve the croquettes with the tomato and olive oil sauce and enjoy!

If you try this recipe out, I would love if you let me know! Feel free to send pictures of your croquettes to me on social media if you try it out and enjoy!

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