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.
Ingredients
Scale
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
Instructions
- 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.
- Rice the potatoes: While still warm, pass them through a potato ricer into a large bowl.
- 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.
- 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.
- Make the aioli: Stir together the mayonnaise, garlic, lemon juice, smoked paprika, and salt in a small bowl. Keep chilled until serving.
- 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.
- Drain and season: Transfer to a paper towel-lined plate and sprinkle with salt immediately.
- 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
