Cheesy Potato Croquettes Recipe

Introduction

These bite-size cheesy potato croquettes deliver a crispy shell, a fluffy seasoned potato center, and a pocket of melty mozzarella. They’re a crowd-pleasing, dip-worthy starter that comes together with simple pantry ingredients.

Ingredients

• For the Croquettes
• 4 medium golden potatoes (about 600 g), peeled
• 3 tbsp cornstarch
• 1 tsp salt, plus more for sprinkling
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp paprika
• 4 oz fresh mozzarella pearls (or a 4 oz ball cut into small cubes)
• Neutral oil for frying
• For the Aioli
• ½ cup mayonnaise
• 1 clove garlic, grated
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• ¼ tsp salt

Instructions

1. Step 1: Place the peeled potatoes in a pot of salted water and bring to a boil. Cook 20–25 minutes, until fork-tender, then drain well and let steam dry for about a minute.
2. Step 2: While warm, pass the potatoes through a potato ricer into a large bowl. Add the cornstarch, salt, pepper, garlic powder, onion powder, oregano, and paprika. Mix until a soft dough forms and taste to adjust the seasoning.
3. Step 3: Scoop about 1 tablespoon of dough, flatten in your palm, press a mozzarella pearl into the center, and roll into a ball about 1¼” across, sealing the cheese inside. Repeat with remaining dough.
4. Step 4: Make the aioli by stirring together mayonnaise, grated garlic, lemon juice, smoked paprika, and salt. Chill until serving.
5. Step 5: Heat a couple inches of neutral oil in a deep pot or fryer to 350°F. Fry the croquettes in batches for about 2 minutes, until golden brown. Transfer to a paper towel–lined plate and immediately sprinkle with salt. Serve warm with the paprika garlic aioli.

Tips & Variations

• Let the drained potatoes steam dry for a minute before ricing to prevent a sticky dough.
• Use a potato ricer to avoid overworking the potatoes, which can make the croquettes gluey.
• If you don’t have fresh mozzarella pearls, cut a 4-ounce ball into pearl-size cubes and pat dry so the dough seals well.
• Keep the oil at a steady 350°F and fry in small batches to maintain crisp texture.
• To make ahead, boil, rice, and season the potatoes up to a day ahead and refrigerate; the aioli can be prepared and kept chilled for up to 2 days.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven or air fryer for 5–7 minutes. Uncooked croquette balls can be frozen for up to 2 months and fried directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese?

Yes, you can substitute with a melty cheese that fits inside the croquette, but fresh mozzarella gives the classic gooey center. If using a different cheese, cut into small pieces to seal well inside the dough.

Is there a quick alternative to frying?

Air frying is possible: refrigerate the formed croquettes, then cook at 400°F for about 8–10 minutes, flipping once, until crisp and golden.

Cheesy Potato Croquettes Recipe

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★★★★★

4.9 from 105 reviews

• Author: anna
• Total Time: 40 minutes
• Yield: 6 servings (approx. 24 croquettes) 1x
• Diet: Vegetarian

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Description

Crispy, cheesy potato croquettes with a gooey mozzarella center, finished with a smoky paprika garlic aioli. A crowd-pleasing, poppable appetizer that’s golden on the outside and fluffy on the inside.

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Ingredients

Scale 1x2x3x

For the Croquettes

• 4 medium golden potatoes (about 1⅓ lb / 600 g), peeled
• 3 tbsp cornstarch
• 1 tsp salt, plus more for sprinkling
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp paprika
• 4 oz fresh mozzarella pearls (or a 4-oz ball cut into small cubes)
• Neutral oil for frying

For the Aioli

• ½ cup mayonnaise
• 1 clove garlic, grated
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• ¼ tsp salt

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Instructions

1. Cook the potatoes: Place the peeled potatoes in a pot of salted water and bring to a boil. Boil for 20 to 25 minutes, until fork-tender. Drain well and let them steam dry for a minute.
2. Rice the potatoes: While still warm, pass them through a potato ricer into a large bowl.
3. Season the dough: Add the cornstarch, salt, pepper, garlic powder, onion powder, oregano, and paprika. Mix until a soft dough comes together. Taste and adjust the seasoning.
4. Fill with cheese: Scoop about 1 tablespoon of dough and flatten it in your palm. Press a mozzarella pearl into the center and roll it into a ball about 1¼” across, making sure the cheese is fully sealed inside. Repeat with the remaining dough.
5. Make the aioli: Stir together the mayonnaise, garlic, lemon juice, smoked paprika, and salt in a small bowl. Keep chilled until serving.
6. Fry the croquettes: Heat a couple of inches of neutral oil in a deep pot or fryer to 350°F (175°C). Fry the croquettes in batches for about 2 minutes, or just until golden brown.
7. Drain and season: Transfer to a paper towel-lined plate and sprinkle with salt immediately.
8. Serve: Serve warm with the paprika garlic aioli.

Notes

• Let the drained potatoes steam dry for a minute before ricing to reduce moisture and ensure a firm dough.
• Use a potato ricer, not a mixer, to avoid gluey potatoes from overworking.
• If you don’t have fresh mozzarella pearls, cut a 4-ounce ball into pearl-sized cubes and pat them dry so the dough seals tightly.
• Maintain oil temperature at 350°F (175°C) for even frying; fry in small batches to prevent crowding.
• To make ahead: boil, rice, and season the potatoes up to a day early and refrigerate; fry right before serving.
• Leftovers store in the refrigerator up to 3 days and reheated in a 400°F oven or air fryer for 5–7 minutes.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: potato croquettes, mozzarella, fried appetizers, potato dish, croquettes, mozzarella croquettes, paprika aioli, party snack