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In a large pot, bring the cubed potatoes to a boil in salted water. Cook for 15-20 minutes, or until the potatoes are tender. Drain well and return the potatoes to the pot. Mash the potatoes until smooth and set aside to cool slightly.
Make the Croquette Filling:
Once the mashed potatoes have cooled, stir in the Parmesan, mozzarella cheese, chopped green onions (if using), garlic powder, salt, and pepper. Mix until everything is well incorporated.
Shape the Croquettes:
With your hands, shape the potato mixture into small, oval or round croquettes, about 1-2 inches in size. Set them on a plate or tray.
Bread the Croquettes:
Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs. First, roll each croquette in the flour, then dip it into the egg, and finally coat it with breadcrumbs. Repeat until all croquettes are breaded.
Fry the Croquettes:
Heat vegetable oil in a deep pan or skillet over medium-high heat (about 350°F). Carefully add the croquettes to the hot oil in batches, frying for 3-4 minutes per side or until golden brown and crispy. Remove the croquettes with a slotted spoon and drain on paper towels.
Prepare the Cheese Sauce:
While the croquettes are frying, make the cheese sauce. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, and continue stirring until the mixture thickens, about 3-4 minutes. Stir in the cheddar cheese, salt, pepper, mustard powder, and paprika until the cheese is melted and the sauce is smooth.
Serve:
Serve the crispy croquettes hot with the cheesy sauce on the side for dipping. Garnish with a sprinkle of paprika if desired.
Serving and Storage Tips
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