Crispy Potato Croquettes with Melting Mozzarella and Ham Filling
Category: Appetizers
Servings/Pieces: 16
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Grana Padano DOP cheese | 100 g |
| Eggs | 4 |
| Nutmeg | To taste |
| Black pepper | To taste |
| Fine salt | A pinch |
| Mozzarella | 250 g |
| Cooked ham | 130 g |
| Breadcrumbs | 250 g |
| Sunflower oil (for frying) | As needed |
Instructions:
To make these crispy potato croquettes with a melting mozzarella and ham filling, begin by boiling the potatoes in their skins in salted water. Once cooked, drain them and peel them while still warm. Let the potatoes cool down – ideally, it’s best to prepare them the night before so that any excess moisture evaporates overnight.
After the potatoes have cooled, mash them with a potato masher or a fork and place them in a large bowl. Crack 1 egg into the bowl and mix it with the mashed potatoes. Add the grated Grana Padano cheese, a pinch of salt, freshly ground black pepper, and grated nutmeg. Stir everything together until you have a smooth, compact mixture.
Next, prepare the filling. Drain the mozzarella well to remove excess liquid, then cut it into sticks – you will need 16 pieces. Slice the cooked ham into strips and cut each strip in half lengthwise. Place a mozzarella stick in the center of each ham slice and roll the ham around the mozzarella to form small cylindrical shapes.
Now, take a small amount of the mashed potato mixture and gently flatten it in your hand. Create a small cavity in the center and place one of the mozzarella and ham cylinders inside. Carefully close the mashed potato around the filling to form a croquette, shaping it into a cylinder about 7 cm long and 3 cm wide. Repeat this step to make all 16 croquettes.
In two separate bowls, whisk the 3 remaining eggs in one bowl, and place the breadcrumbs in the other. Coat each croquette first in the beaten egg, then roll it in the breadcrumbs, ensuring it is well covered. Arrange the breaded croquettes on a tray, ready for frying.
Heat the sunflower oil in a large pan, and use a cooking thermometer to monitor the temperature, making sure it doesn’t exceed 180°C (350°F). Once the oil reaches the correct temperature, fry the croquettes in small batches, cooking them for about 3 minutes or until they are golden and crispy on the outside. Remove the croquettes from the oil and place them on a paper towel-lined tray to drain any excess oil.
Serve your crispy potato croquettes with melting mozzarella and ham while they are still hot. Enjoy these delightful appetizers with their gooey, savory center and satisfyingly crunchy exterior!
