Cheese croquettes are easy to make and always satisfying with their crispy, fried exterior and melted fontina cheese in the center! They make an excellent appetizer or side dish and are perfect for dipping in marinara! It's also a great way to use leftover mashed potatoes after the holidays!
frying oil(favorite neutral-flavored frying oil like canola oil or vegetable oil)
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Instructions
Combine & Shape Croquettes
Remove the rind off of 8 oz fontina cheese and cut it into thin strips about 1 inch long. Set aside.
Add 2 ½ cups mashed potatoes, 1 large egg, 1 cup Parmesan cheese, 1 tablespoon parsley, ¼ teaspoon each, salt & pepperand ⅛ teaspoon nutmeg to a large bowl and mix until thoroughly combined.
Grab a small handful of the potato mixture and flatten it into a pancake. Put a thin slice of fontina cheese in the center, then mold the potato pancake into an oval shape around the cheese. Set it aside and repeat with all of the remaining potato mixture.
Set up a dredging station by placing 3 shallow dishes side-by-side. Add ½ cup all-purpose flour to the first dish, 5 large eggs beaten in the second dish, and 2 cup breadcrumbs in the third dish.
One by one, coat the balls of potato in flour, followed by the eggs (letting the excess drip off), and then the breadcrumbs. Repeat this process a second time with each croquette to get a thick coating.
Put your prepared croquettes on a baking sheet and pop them in the fridge to chill for 1 hour before frying.
Fry or Bake The Potato Croquettes
Heat a large frying pan filled with a good amount of frying oil to medium-high heat.
Once the oil is hot, add 2-3 cheese croquettes (or more, as long as you don't overcrowd the pan). Use tongs to turn each croquette until golden brown on all sides, then transfer them to a wire cooling rack with a paper towel underneath. Repeat with remaining croquettes.
Once you have fried all of the croquettes, they can be served immediately.
Notes
Tips:
Chives would make an excellent addition to these cheese croquettes!
Traditionally, croquettes are oval-shaped, cylindrical, or disc-shaped rather than round.
Use neutral-tasting oil with a high smoke point for frying, like peanut, vegetable, canola, safflower oil, or beef tallow.
Preheat your oven to 250°F (121°C/Gas Mark ½) to keep the first batch of croquettes warm while you fry the remaining batches.
To bake your cheese croquettes, cook at 400°F (205°C/Gas Mark 6) for 20 minutes.
Storing & Reheating:
To store: Place cooled croquettes in a Ziploc bag or airtight container. Refrigerate for up to 3-4 days.
To freeze: Store in a heavy-duty Ziploc freezer bag to freeze for up to 3 months,
To reheat: Preheat your oven to 350°F (175°C/Gas Mark 4) and put your croquettes on a parchment paper-lined baking sheet. Bake for 10-15 minutes or until warmed through.