Surprisingly Light Cheese and Herb Croquettes Recipe
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
18 croquettes
Ingredients
  • 1 ¾ pounds floury white potatoes, such as russet potatoes
  • 1 pound ricotta
  • Zest of 1 lemon
  • 1 cup finely grated parmesan
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ⅓ pounds (about 21 ounces) mozzarella cheese
  • 1 cup all-purpose flour
  • 3 eggs
  • 2 cups panko breadcrumbs
  • 1 liter vegetable oil
  • 1 cup mayonnaise
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped capers
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Directions
  1. Wash the potatoes, then place them into a large pot and cover with cold water. Place the pot on the stove and bring to a boil. Cook the potatoes for 10-15 minutes or until tender.
  2. Remove the potatoes from the water and allow to cool at room temperature. Peel the potatoes and discard the skin.
  3. Use a box grater to grate the potatoes into a large bowl.
  4. Add the ricotta, lemon zest, parmesan, parsley, thyme, rosemary, salt, and pepper to the bowl of potatoes. Mix well to combine.
  5. Add 2 heaped tablespoons of the potato mixture to the palm of your hand, then break off a few pieces of mozzarella (or chop up the cheese beforehand) and place them into the center of the potato mixture.
  6. Close the croquette to conceal the cheese and shape the mixture into a pointed oblong. Set aside and repeat with the remaining mixture. (You should have enough for 18 croquettes.)
  7. Set out 3 medium-sized bowls, then add the flour, eggs, and breadcrumbs into their own bowl. Use a fork to whisk the eggs until combined.
  8. Dip the croquettes into the flour, then into the egg, and then into the breadcrumbs to thoroughly coat. Set aside.
  9. To make the sauce, add the mayonnaise, minced garlic, lemon juice, parsley, capers, salt, and pepper to a bowl, and mix well.
  10. Place a medium pot on the stovetop over medium-high heat and add in the vegetable oil. Heat to 350 F.
  11. Fry the croquettes in batches of 3 for 2 minutes each, or until dark golden brown and crispy.
  12. Remove the croquettes from the pot and place onto a paper towel-lined plate to drain off any excess oil.
  13. Place the warm croquettes onto a large serving plate along with the sauce. Garnish with the parsley leaves and lemon slice, if using, and enjoy.