A self-sufficient dish or a hearty accompaniment to soups, vegetables, meat/fish products - potato croquettes with cheese. Round balls, breaded and deep-fried, can be served with your favorite sauce, herbs, light salads, pickles, and suitable drinks.
The potato mass inside the product remains soft, tender, with abundant inclusions of viscous cheese, and the shell is deliciously browned, becomes hard and fragile. The croquettes will be especially delicious immediately after cooking!
Ingredients: 
- potatoes - 600 g;
- butter - 70 g;
- milk - 30 ml;
- salt - to taste;
- cheese - 100 g;
- egg - 1 pc.;
- flour - 2-3 tbsp. spoons;
- breadcrumbs - about 70 g;
- refined vegetable oil (for deep frying).
Potato croquettes recipe with photos step by step
How to cook potato croquettes with cheese
- After washing and peeling the potatoes, boil them until soft. To speed up the process, cut the tubers into small slices.
- Drain the water and then puree the contents of the pan, adding butter and gradually pouring in milk. Bring the potato mixture to a smooth and homogeneous state, add salt to taste, and cool.
- Add grated cheese to the cooled puree and stir.
- Let's start molding the products. Pinch off a piece about the size of a large plum from the potato mass and roll it into a ball. Roll the formed ball in flour on all sides.
- Next, dip the workpiece into a liquid mixture consisting of a beaten egg, 2 tablespoons of water and a pinch of salt.
- Bread in breadcrumbs - roll generously in crumbs, leaving no gaps.
- We form balls in this way until all the puree is finished. You will get approximately 15-18 pieces.
- Let's move on to frying. In a small bowl, heat a generous amount of vegetable oil. Fry the croquettes 3-4 at a time (the potato balls should float freely in the oil without touching each other).
- Once the croquettes are evenly browned on all sides, remove them with a slotted spoon and place them on napkins/paper towels to remove excess oil.
- Serve potato croquettes with cheese hot as a side dish or as a main course.
Bon appetit!
On one Turkish culinary website I saw an interesting recipe - potato croquettes with cheese, breaded with very fine vermicelli. Of course, I was a little confused by such an unusual breading for croquettes, but I decided to cook it without deviating from the recipe and see what happens.
Ingredients:(for 10 croquettes with cheese)
- 600 g potatoes
- 1 chicken egg yolk
- 0.5 tsp. salt
- pinch of freshly ground black pepper
- 2 tbsp. l. breadcrumbs
- 60-70 g cheese for filling
breading
- 0.5 cups small vermicelli
- 1 protein
Preparation:
Peel the potatoes and cook until tender without salt.
Mash the potatoes, add the yolk, salt, pepper, and breadcrumbs. If desired, you can add herbs, dill, for example.
Mix well and roll 10 balls of potato croquettes from the resulting mass with your palms.
Cut the cheese into cubes with a side of about 1.5 cm or a little more.
Make a hole in each ball with your finger and insert a piece of cheese.
Bring the edges of the potato mass together at the top and roll again into a neat, even ball. And we do this with all croquettes.
For breading, pour small vermicelli into one plate, and in another slightly beat the egg white, after removing the white flagella from it.
One by one, dip each ball into the protein, then roll it in the vermicelli and roll it again in your palms so that the vermicelli evenly sticks to the surface of the croquette.
Potato croquettes with cheese are deep-fried until golden brown.
Heat the vegetable oil in a saucepan to very high temperature. Well, not so much that the oil smokes, of course, but still quite strongly. The oil level should be such that the croquettes are 2/3 immersed in it and float freely.
Fry quickly, no more than a minute, turning the croquettes over with tongs or two forks, being careful not to damage the breading.
If the oil is not at a high enough temperature, the croquettes will absorb a lot of oil, take a long time to brown, and the cheese inside will melt and begin to flow out.
These are the beautiful potato croquettes with cheese in vermicelli breading.
But it’s not for nothing that this breading confused me at first. Although it turned out beautiful, it was too hard and crispy and I didn’t like it. From which I concluded that the usual breading of white breadcrumbs is much tastier - roll the croquette in breadcrumbs, then in egg white and again in breadcrumbs and deep-fry.
And so the croquettes, without taking into account the breading, turned out to be very tasty and not at all greasy, although they were deep-fried.
And another thought came to me while cooking - it’s better to fry the potato croquettes in two or three steps in a small saucepan. It’s easier to control and you’ll need much less oil.
Someday I’ll cook it based on my findings and add a photo to this recipe.
P.S. I didn’t put this matter off and, while I was preparing the article, I once again prepared croquettes with cheese, taking into account previous experience.
First, I breaded them one by one in breadcrumbs, then in beaten egg whites, and again in breadcrumbs.
I deep-fried 3-4 pieces at a time, using the smallest saucepan. Potato croquettes are fried in hot oil very quickly, literally 30-40 seconds; it is important to make sure that they do not burn.
These turned out to be such ruddy beauties, even more beautiful than the first time.)))
And here they are in the rift - absolutely not greasy, with a pleasantly crunchy crust and soft, viscous cheese inside. This time everything was fine, there’s just nothing to complain about.)))
To serve potato croquettes with cheese, I prepared a garlic-sour cream sauce - sour cream is mixed with chopped garlic cloves, chopped herbs and a little salt. Very tasty, simply delicious!
This sauce is suitable for many dishes; I use it when cooking, for example, or. It’s also delicious with dumplings.
Well, today I say goodbye to you. Good luck, kindness and good mood to everyone!
Always have fun cooking!
Smile! 🙂
Taste Info Snacks for the buffet
Ingredients
- eggs – 2 pcs.,
- cheese, hard varieties – 250 g,
- pepper,
- vegetable oil, for frying,
- corn flour, for breading,
- red hot pepper - 1/2 pcs., for serving and decoration.
How to make cheese croquettes
In order to prepare croquettes with cheese, we must first separate the eggs into yolks and whites, beat the whites into a strong foam, this will be easy to do if we pre-cool the eggs, and the process of separating the eggs will be as clean as possible, i.e. Not a drop of yolk will get into the separated whites. 
Grate the cheese on a fine grater. 
Carefully, in small batches, add grated cheese to the protein mass; you need to add it so that the fluffy protein foam does not “settle”; we do this with continuous stirring. 
The consistency of the prepared mass should be quite thick and plastic; we do not add salt to the resulting mass, since we use a large amount of cheese, usually salty, in our culinary products. Of the spices, we add only black hot pepper to the resulting protein-cheese mass, and then only at your request.
After we have obtained the mass of the desired consistency, we form small balls from it, for which we place a bowl of cold water on the work surface, next to the container in which the cheese mass is located. Before starting to form the balls, we wet our palms in the prepared water, place the cheese croquettes on a plate, after finishing with all the prepared mass, put the plate in the freezer to harden the croquettes for about five to ten minutes. You will determine the exact time the cheese balls are in the cold, based on the capabilities of your refrigerator. 
While the cheese croquettes are in the freezer, prepare the breading by pouring corn flour into a spacious plate and leaving it on the work table. We also prepare a frying pan or saucepan by pouring vegetable oil into it and turning on the heat a few minutes before removing the balls.
First dip the cheese pieces into the beaten yolk, then roll in corn flour. 
Fry the croquettes in the hottest oil on both sides until browned. We put the finished cheese croquettes, first, in a colander, and then, on a plate, decorate with thinly sliced red pepper. Pepper here plays the role of both decoration and seasoning, for those who like it “spicier”. 
A self-sufficient dish or a hearty accompaniment to soups, vegetables, meat and fish products - potato croquettes. Cook at home!
Round balls, breaded and deep-fried, can be served with your favorite sauce, herbs, light salads, pickles, and suitable drinks.
The potato mass inside the product remains soft, tender, with abundant inclusions of viscous cheese, and the shell is deliciously browned, becomes hard and fragile. The croquettes will be especially delicious immediately after cooking!
- potatoes - 600 g;
- butter - 70 g;
- milk - 30 ml;
- salt - to taste;
- cheese - 100 g;
- egg - 1 pc.;
- flour - 2-3 tbsp. spoons;
- breadcrumbs - about 70 g;
- refined vegetable oil (for deep frying).
After washing and peeling the potatoes, boil them until soft. To speed up the process, cut the tubers into small slices.
Drain the water and then puree the contents of the pan, adding butter and gradually pouring in milk. Bring the potato mixture to a smooth and homogeneous state, add salt to taste, and cool.
Add grated cheese to the cooled puree and stir.
Let's start molding the products. Pinch off a piece about the size of a large plum from the potato mass and roll it into a ball. Roll the formed ball in flour on all sides.
Next, dip the workpiece into a liquid mixture consisting of a beaten egg, 2 tablespoons of water and a pinch of salt.
Bread in breadcrumbs - roll generously in crumbs, leaving no gaps.
We form balls in this way until all the puree is finished. You will get approximately 15-18 pieces.
Let's move on to frying. In a small bowl, heat a generous amount of vegetable oil. Fry the croquettes 3-4 at a time (the potato balls should float freely in the oil without touching each other).
Once the croquettes are evenly browned on all sides, remove them with a slotted spoon and place them on napkins/paper towels to remove excess oil.
Serve potato croquettes with cheese hot as a side dish or as a main course.
Recipe 2: potato croquettes with mushroom filling
The big advantage of this dish is not only the ease of preparation, but also the fact that you can add any filling inside the croquette.
- Jacket potatoes 1 kg
- Mushrooms 100 g
- Onion 1 pc.
- Green onion 50 g
- Eggs 4 pcs.
- Cheese 250 g
- Breadcrumbs 150 g
- Flour 80 g
- Salt To taste
- Spices To taste
Chop the mushrooms and onions very finely.
Fry in olive oil for 10 minutes.
Making mashed potatoes. Add mushrooms with onions, green onions, spices and eggs (2 pieces) to the puree.
Add your favorite spices to the breadcrumbs and mix.
Beat two eggs.
Cut the cheese into cubes.
With wet hands, form a flatbread, place cheese in the middle and form a ball.
Dip the balls in flour and roll on a floured board.
Roll the croquettes in the egg, then in breadcrumbs.
Place in the refrigerator for 25 minutes.
Pour sunflower oil into a frying pan with high sides until it covers the croquettes halfway.
Fry until golden brown. Place on a plate covered with a paper towel.
Recipe 3: potato croquettes with minced meat (with photo)
Traditionally, this dish is considered a classic of Japanese cuisine, but it may have roots in European cuisines. This name hides cutlets with a delicate spicy taste and a juicy filling. How to prepare croquettes with minced meat, with photographs, we will consider further.
Products specified in the recipe
- minced meat 500 grams
- potatoes 4 pieces
- onion 1 piece
- breadcrumbs 200 grams
- salt 0.5 teaspoons
- pepper 0.5 teaspoons
- soy sauce 1 teaspoon
- 2 eggs
- vegetable oil 0.5 liters
Place the minced meat in a frying pan and fry until you get a mass with small particles. Then add onions to it and fry with soy sauce.
Boil the potatoes with a bay leaf and then grate three potatoes. Now mix the potatoes with minced meat and spices.
We form small cutlets with our hands and dip them in a bowl with beaten eggs, then dip them in breading. Place in deep fat and fry until nicely colored.
Recipe 4, step by step: potato croquettes with mushrooms
These delicious potato croquettes with mushroom filling can be either a hot appetizer on their own or a main course if served with a fresh vegetable salad. Usually croquettes are deep-fried, but this is not entirely healthy, and rather even harmful, so I baked the croquettes in the oven. It turned out to be a crispy crust on the outside, and soft potatoes with aromatic mushrooms on the inside, mmm... I recommend it for Lent and more! Try it!
- Potatoes (small) - 6 pcs;
- Vegetable oil - 3 tbsp;
- Onion (small) - 1 piece;
- Carrots - 0.5 pcs;
- Mushrooms (fresh or frozen) - 100 g;
- Breadcrumbs;
- Adyghe salt with herbs.
Prepare mushroom filling. To do this, fry finely chopped onions and carrots until soft.
Add the mushrooms (you don’t have to defrost them if the mushrooms are frozen), cook for 5 minutes over high heat to evaporate the excess liquid, then cover and simmer for about 15-20 minutes.
Salt the mushrooms with Adyghe salt and herbs, stir and remove from heat. The filling is ready.
Boil the potatoes in their jackets until tender.
Then mash until hot and add salt. Cool slightly.
Place some warm potatoes on your palm, make a flatbread, and place 1-2 tsp on top. mushroom filling.
Form into a ball, adding more potatoes if necessary. Make croquettes from the remaining ingredients. Then roll all the croquettes in breadcrumbs.
Place the croquettes on a baking tray and place in an oven preheated to 230*C for 20 minutes. Place the finished croquettes on a serving plate (for an appetizer) or place them in portions on plates (for a main course).
Recipe 5: potato croquettes with cheese filling
A simple and effective side dish for every day and for holidays. The croquettes are deep fried, but they are not at all oily and more like oven-baked mashed potato balls. Tender, airy, with a viscous cheese filling and a crispy, aromatic crust. Both the breading and the filling can be varied by choosing different types of cheeses or cottage cheese, feta cheese, mixing cheeses with each other, and adding spices and seasonings to the breading. It’s easy to improvise on the theme of croquettes; this dish does not require strict proportions or scrupulous counting of grams and milliliters.
- mashed potatoes – 400 g;
- egg – 1-2 pcs;
- hard cheese – 100 g;
- breadcrumbs;
- salt - to taste;
- spices - to taste;
- vegetable oil for deep frying.
Boil the potatoes for croquettes with cheese until tender, mash them into a puree, mix with spices (the recipe used a pinch of turmeric, ground black and red pepper). If you have leftover potatoes from dinner or lunch, reheat them with some oil. Cool the potatoes to room temperature. Beat one egg and add to mashed potatoes.
Mix everything until a homogeneous viscous mass. Add salt to taste.
To fill potato croquettes, use hard cheese with a high fat content. Cut the cheese into small cubes.
Scoop out about a tablespoon of mashed potatoes. With wet hands, form a ball. Press a hole in the middle and place a piece of cheese in it.
Cover the filling with potatoes and, tossing the ball from one hand to the other, give it an even shape.
To make the breadcrumbs stick better, potato croquettes with cheese can be first dipped in a beaten egg, then rolled in breadcrumbs. Or immediately sprinkle with breadcrumbs (in this case, the croquettes will turn out to be less calorie).
Heat vegetable oil in a cauldron. Drop in the potato croquettes, 2-3 at a time, and fry until evenly browned. Turn the heat to medium, then the croquettes will heat up evenly and fry on all sides, and the cheese will have time to soften.
Use a slotted spoon to place the finished croquettes with cheese filling on paper napkins to remove excess fat. The dishes on which the croquettes are placed must be warm. You can cover the croquettes with a dish or deep plate, but not for long, otherwise the breading will soften.
It is better to serve croquettes hot, with tomato sauce, fresh herbs or vegetable salad.
Recipe 6: Croquettes stuffed with cheese and sausage
- mashed potatoes - 500 g;
- chicken eggs - 1 piece;
- semolina - 4 tbsp. l.;
- breadcrumbs - 60 g;
- hard cheese - 50 g;
- half-smoked sausage - 50 g;
- sunflower oil - 200 ml
To begin, I take the mashed potatoes out of the refrigerator and put them in a convenient deep bowl to prepare the so-called dough. I beat an egg in there, sprinkle just a little salt (after all, my mashed potatoes are already salted), add semolina (I had to pour 4 tbsp. since the mashed potatoes were a little runny, if the mashed potatoes are thick and dense, I think it’s ok you can even do without semolina) and your favorite dried herbs.
Mix thoroughly until smooth.
Sprinkle the work surface thoroughly with breadcrumbs, and with slightly damp hands make potato cakes like these.
Now we prepare the filling: half-smoked sausage and hard cheese (I took mozzarella), three on a grater with large holes.
Mix and place in the middle of each flatbread.
Now carefully pinch the edges and bread them in breadcrumbs, forming balls.
Now heat up the frying pan, pour in a sufficient amount of vegetable oil and put our croquettes there.
Fry over medium heat on both sides until golden brown.
It is better to serve this dish with some kind of sauce. For the children, of course, I only put sour cream - they devoured dinner on both cheeks with fresh cucumber and tomato. And I made a simple sauce for myself and my husband - I mixed a tablespoon of sour cream, mayonnaise and half a teaspoon of mustard. It turned out a little spicy, but tasty.
And here is our delicious and quick dinner. Help yourself!
Recipe 7: how to make potato-cheese croquettes
Fried potato croquettes, with melted cheese inside, seasoned with aromatic spices, what could be tastier as a side dish?
- Potatoes (boiled in their jackets) - 4 pcs.
- Hard cheese (any hard) - 50 g
- Chicken egg - 1 pc.
- Black pepper (ground black)
- Nutmeg (on the tip of a knife)
- Breadcrumbs / Breading
- Vegetable oil (for frying) - 0.5 cup.
I didn’t take pictures of the dough preparation process because I didn’t initially think of posting the recipe. But it's so easy! I think everyone will cope. So, wash the potatoes and cook them in their jackets until tender. Let cool slightly and peel.
Using a masher, grind the potatoes into puree, add finely grated cheese, egg, salt, pepper, add a little nutmeg.
Knead the dough with your hands. It turns out soft, pliable, perfect for sculpting. We make sticks from potato dough. That's what they are like.
Roll the sticks in breadcrumbs.
Heat the oil in a frying pan and fry our croquettes in it on all sides.
Place it on a plate and immediately bring it to the table!
Recipe 8: simple potato croquettes (step-by-step photos)
Croquettes are a well-known and very inexpensive dish, because it can be prepared either from freshly boiled potatoes or from yesterday’s leftover mashed potatoes. In any case, this side dish is always in demand not only by adults, but also by children, especially if the cook who will prepare it fills the croquettes in the middle with a tasty and appetizing filling.
- 1 kg of potatoes;
- 2 tbsp. breadcrumbs;
- 1 chicken egg;
- 20 g butter;
- 50-100 ml of hot milk;
- 1 tsp salt;
- 200 ml vegetable oil;
- 1-2 tbsp. wheat flour.
First, let's prepare all the necessary products to create such a tasty and appetizing dish. We will choose potatoes that are not old and crumbly, so that the mashed potatoes from them will turn out airy and tender.
We peel the potato tubers and cut out all the impurities in them using a knife, and then rinse the potatoes in water. Some cooks soak potatoes in water for half an hour before cooking so that all the potato starch in the tubers dissolves in the water. But it is not recommended to do this, since it is starch that is the connecting link in the ground puree.
Cut the prepared potatoes into slices and boil them in a pan of salted water for 15-20 minutes until soft. We can determine the degree of readiness of the vegetable by piercing any potato wedge with a knife or fork. If it is easily pierced and the knife is removed without effort, the potatoes are cooked, and if the slice remains on the knife and does not come off on its own, then give it another 5-10 minutes, and then salt the water, pour the potatoes into a bowl and pour hot milk, adding a piece butter. The main thing is not to overfill the milk, otherwise the puree will become liquid and it will be impossible to make potato croquettes from it according to the recipes with the photo.
Let's turn the boiled potatoes into mashed potatoes using a press, pressing them to a homogeneous viscous mass and adding salt. As it is pressed, we will add hot milk so as not to add a little, rather than overfill the mass. Beat a chicken egg into it and mix thoroughly with a fork. It is necessary that the egg properly envelops the entire potato mass - it will tighten the croquettes during the frying process.
Add crackers and wheat flour to the puree for viscosity. Let's mix a not very tough potato dough. At this stage, we can add some herbs or spices: ground black pepper, paprika, turmeric, etc. By the way, turmeric will give the puree an incredibly colorful yellow color! Our dough is ready!
Now heat the vegetable oil in a saucepan or cauldron until hot. For frying croquettes, any dish with a non-stick coating is suitable, but not very deep, so that the oil poured into it does not spread over the surface, and potato croquettes with cheese or potato croquettes with mushrooms are fried in it entirely, and not just on one side. Take a small portion of the dough with a tablespoon and drop it directly into the vegetable oil with a second tablespoon - as in the photo. This way, our croquette will be covered in oil and our hands will not get dirty.
However, if we plan to fill the croquettes with cheese or mushrooms, then we will have to take a little potato dough in the palm of our hand and press it with the other palm, forming a flat cake. Then place the filling in the middle of the flatbread and fasten the edges with a roll or roll a small sausage from the mass and place it in heated oil.
But we are preparing a classic version of potato croquettes based on the photo and therefore we will simply prepare the potato mass without filling.
Fry the croquettes for 2-3 minutes until golden brown, keeping an eye on their surface.
Remove the finished croquettes with a slotted spoon onto a paper towel, allowing the unnecessary amount of vegetable oil to drain off.
Let's serve a delicious potato side dish with cheese and sauces, both with meat or fish, and as a separate dish with vegetables.
Recipe 9: Crispy potato croquettes
Potato croquettes are a work of culinary art in French cuisine. They are small balls of mashed potatoes, deep fried, so that they are covered with a delicious crispy crust on top. Inside the croquettes, any filling, for example, greens, is quite acceptable.
Potato croquettes can serve as a side dish, but at the same time they can also be an independent dish. For example, vegetarians will be happy to eat it as a main dish without meat or fish additives.
Of course, you will have to work a little while preparing potato croquettes, but the end result will justify all your efforts! The most important thing in this case is to follow all the instructions in this photo recipe.
Prepare this side dish for your family, and they will be immensely grateful to you, because this dish turns out to be really very tasty!!!
- potatoes - 700 gr
- cilantro - 10 g
- cream 35% fat - 40 ml
- semolina – 35 g
- breadcrumbs - 4 tbsp.
- dill - 15 gr
- parsley - 15 g
- chicken egg - 2 pcs
- wheat flour - 60 gr
- oil for frying - 700 ml
First, we will boil the potatoes until fully cooked. Then we peel it and, placing it in a separate bowl, crush it. After this, add finely chopped herbs to it, pour in cream, and also beat an egg into it.
The resulting mixture must be mixed very thoroughly! By the way, this can be done using a mixer. Then add semolina to the potatoes and mix everything well again.
Now let's start rolling our croquettes. To do this, wet your hands and take a little of the resulting mass, form a ball out of it, and then roll it in flour.
Now you need to dip the croquette in a pre-beaten egg.
After dipping in the egg, the croquette should be rolled in breadcrumbs.
We will be preparing our dish in deep fat, so send the potato balls to cook in oil. The degree of their readiness is determined by the appearance of a characteristic golden crust.
After the croquettes are ready, they need to be removed from the fryer. Then place them on paper towels to remove excess fat.
All that remains is to transfer the potato croquettes onto a plate and garnish them with onion rings and sprigs of herbs.
Recipe 10: Potato croquettes with herbs (with photo)
Croquettes are deep-fried balls of meat or vegetable puree. Croquettes are a dish of French cuisine, but the interesting thing is that many other countries also have this dish, although its name can be completely different. Most often, croquettes are made from potatoes, or more precisely, from mashed potatoes. Often, croquettes are based on meat (pork, jamon, chicken) or fish. Croquettes are often made from cheese, millet, broccoli, cauliflower, pumpkin, and zucchini. As for potato croquettes, they are distributed all over the world, from America to India, differing only in the recipe and method of preparation.
Potato croquettes are most often prepared using mashed potatoes, adding flour and eggs. Often, potato croquettes can have meat, cheese or mushroom filling.
- Potatoes - 400 gr.,
- Eggs - 1 pc...
- Flour - 5 tbsp. spoons,
- Dill -10 gr.,
- Breadcrumbs - 100 gr.,
- Butter - 20-30 gr.,
- Salt - to taste
- Spices: paprika, black pepper, khmeli-suneli,
- Refined sunflower oil
Peel the potatoes. Place in a saucepan. Pour in cold water, add salt and boil until tender. Drain off the water, leaving a small amount at the bottom of the pan so that the puree is not too thick. Add a small amount of butter. Using a potato masher, mash the potatoes until pureed. Once the mashed potatoes have cooled, transfer them to a bowl.
To ensure that the potato croquettes keep their shape during frying and do not fall apart, add an egg to make the potato mass viscosity.
Rinse the dill sprigs under cold water.
Chop them finely and add to the bowl with the mashed potatoes.
Add a pinch of black pepper and salt. Stir the potato mixture for the croquettes.
Add flour
and stir again.
The dough for potato croquettes should be homogeneous. To ensure that the potato croquettes turn out golden, they are first coated in bread crumbs. Store-bought breadcrumbs are usually light in color. In order to give the breading, and therefore the potato croquettes themselves, a brighter golden color, I add spices to the breading - turmeric, paprika, curry, depending on what is available.
Using hands moistened with water, roll the mashed potatoes into balls.
While preparing the potato croquettes, pour vegetable oil into a small saucepan or saucepan and place it on the stove. It is advisable to use refined sunflower oil for deep frying. Roll potato croquettes in breadcrumbs.
Carefully place them in the boiling oil so as not to get burned.
I fry about 5 croquettes at a time. Of course, this amount may vary, depending on the size of the pan and the speed. To ensure that the potato croquettes brown evenly on all sides, turn them over with a spatula while frying. Croquettes bake very quickly, one batch takes about 5 minutes.
Once they are golden, remove them with a slotted spoon and transfer to a plate lined with napkins. Potato croquettes, the recipe with photos of which we reviewed, serve hot with vegetables, salads or side dishes. Enjoy your meal.
Cheese croquettes (14 pcs)
- Mozzarella cheese - 300 g
- Parmesan cheese - 2-3 tbsp. l.
- Flour - 60 g
- Eggs - 1 pc.
- Breadcrumbs
- Sunflower oil for frying
- Oregano - 1 tsp.
- Pepper
For the onion-garlic sauce
- Greek yogurt or sour cream 15% - 4 tbsp. l.
- Garlic clove - 2 pcs.
- Chives (small bunch)
Close Printing ingredients
Hi all! Today I will show you how to prepare a simple dish - cheese croquettes. I have long been collecting recipes for various snacks for noisy gatherings with friends. Burgers (by the way, they will appear on the blog very soon), country-style potatoes, chicken nuggets, fish and chips, breadsticks - they have long since surprised few people! “Pfft, fast food, when could they ever surprise you?!” - you say. However, fast food is different from fast food. When I first saw the Italian-born chef skillfully roll little cheese balls called croquettes, I realized how little I knew about fast food. Before my eyes, white mozzarella balls turned into a melting cheese miracle! And the crumbly bread crumbs became a strong crispy crust the color of the sun. To be honest, I never found out the origin of this dish. Maybe someone knows? Share!
The other day I was thinking about what should be the surest reason to gather more often with family or friends. The location, it seems to me, is not important here, the main thing is to feel someone’s warmth and presence. It's true? After all, no hottest drink on earth can replace heart-to-heart conversations. What am I talking about? Oh yes! I found another reason for everyone to gather more often - cheese croquettes. Let's cook them!
Let's prepare the cheese dough
Grate 300 g of mozzarella cheese on a fine grater to make the filling more viscous.
Now rub 2-3 tbsp. l. parmesan, also on a fine grater. Since mozzarella does not have a pronounced taste, Parmesan takes all the “responsibility” upon itself. However, if it happens that you don’t have it on hand, but you still want cheese croquettes, add, for example, paprika. Emphasize, so to speak, the taste of mozzarella. Don't be afraid to try! Of course, the taste and consistency depend entirely on the quality of the cheeses: the more “correct” the cheese, the tastier the cheese croquettes will be.
Add 1 tsp. oregano into our cheese dough. I used oregano because this spice goes well with the cheese. I love this combination, try it too!
Add 1 tsp. salt...
...and pepper.
Break one egg into the cheese dough.
Add 60 g of sifted wheat flour.
First mix all the ingredients together with a spoon, then with your hands, roll into a small ball. Sprinkle a little flour at the bottom of the bowl in which we kneaded the cheese dough so that the dough does not stick to the bottom.
Here's what I got.
Forming cheese balls
Now comes the fun part of making the cheese croquettes. Call your helpers and start rolling balls with your hands. Pour breadcrumbs into a separate plate in advance. You can make them yourself: throw stale bread into a blender and turn it into fragrant homemade bread crumbs. I make a mix of black, gray bread and cheese baguette. Even if it’s rare, everyone has such a misfortune that their bread dries out. There is always a solution! Never throw it away, it can serve you faithfully! Cook chicken nuggets, cauliflower, or top with breadcrumbs on spaghetti. It’s very tasty, my family just loves this pasta! So let's continue. Let's form cheese croquettes...
...and roll them in breadcrumbs.
P.S. If the breadcrumbs no longer stick to the balls, simply pour some warm water into a separate bowl and lightly dip the balls first into the water, then into the breadcrumbs.
In the end I got 14 pieces.
Deep fry
Now pour about 200 ml of sunflower oil into a small saucepan with high sides. But, in general, the amount of oil depends on the diameter of your pan. Pour in just enough oil to cover the croquettes 2/3 of the way.
Using a slotted spoon, immerse the balls in well-heated oil, about 5-7 pieces at a time. Let's turn down the heat a little.
