Potato and cheese croquettes on Delicious Blog

      Cooking recipe:

      Source: https://www.vkusnyblog.com/recipe/kartofelnye-krokety-s-syrom/

      Ingredient notes:

      Potatoes. It’s best to use low-starch variety mashed potatoes—as it yields the fluffiest, least sticky mash.

      Leftover mashed potatoes from yesterday’s lunch or dinner can also be used, as long as they are not too moist before cooling.

      Breadcrumbs. I use regular fine breadcrumbs. Most often, I prepare them myself by grating dried baguette on a fine grater.

      For a lighter and airier crust, use panko breadcrumbs.

      Eggs. Medium size—C-1 or M, weighing about 50-55 grams.

      Flour. Use regular premium wheat flour. You can substitute with first-grade flour, or as an alternative, oatmeal or rice flour.

      Cheese. Any semi-hard cheese to your liking—Gouda, Edam, Emmental, Cheddar. Alternatively, mozzarella for pizza or sulguni can be used.

      Butter. Suitable fat content is 72% or higher. It’s better when the butter is at room temperature before adding to the mash.

      Milk. Fat content is not very important here. It’s best to add warm milk to the mash for better consistency.

      Proceed with the preparation:

      Boil potatoes in salted water.

      Make mashed potatoes by adding butter and warmed milk.

      Let it cool to room temperature (or more).

      Grate the cheese on a fine grater.

      Beat the egg with a fork (you can add a couple of spoons of cold water to make the mixture more uniform).

      Form small balls from the cheese.

      Take a small portion of mashed potatoes, flatten it into a disc, place the cheese inside, and form a ball about 3 cm in diameter. Coat it in flour.

      Dip into the egg, then roll in breadcrumbs, dip again in egg, and coat once more in breadcrumbs. Repeat with remaining mash and cheese.

      Deep fry the croquettes in oil heated to 170 degrees Celsius until golden brown, about 1-2 minutes. Remove with a slotted spoon and place on paper towels.

      Serve as a side dish to meat, poultry, or fish dishes.

      Bon appétit!

      This recipe for cheesy potato croquettes has been tested and prepared by chef Tatyana Nazaruk, author of the Delicious Blog.

      Would you like to thank? It’s simple!