Crispy Cream Cheese Potato Croquettes
Crispy Cream Cheese Potato Croquettes
Crispy Outside, Soft and Moist Inside! Cream Cheese Potato Croquettes Recipe
Discover the delightful combination of warm mashed potatoes and creamy cheese in these irresistibly crispy yet tender croquettes. After shaping the mashed potato mixture around a creamy cheese filling and coating them in a golden-brown crust, these croquettes make for a fantastic snack or a special dish that everyone, from children to adults, will adore. Let me guide you through creating this exceptional flavor with simple ingredients.
Main Ingredients- 350g Potatoes (approx. 3-4 medium-sized)
- 50g Cream Cheese
- 50g Breadcrumbs
- 2 Eggs
- 30g All-purpose Flour
- 2 Pinches Black Pepper
- 2 Pinches Salt
- 300ml Vegetable Oil (for deep frying)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and peel them. If the skins are clean, you can lightly scrub them instead of peeling.
Step 2
Place the peeled potatoes in a steamer or boil them until they are very tender. They should be easily mashable with a fork. This will take approximately 20-30 minutes.
Step 3
Prepare the cream cheese that will fill the croquettes. If your cream cheese is refrigerated, let it sit at room temperature for a bit to soften, making it easier to handle.
Step 4
Spread the breadcrumbs onto a wide plate. These will create the delightful crispy exterior of the croquettes.
Step 5
Crack two eggs into a bowl and whisk them well with a fork. This will be used for the egg wash coating.
Step 6
Have your 30g of all-purpose flour ready on another wide plate. This first layer of flour helps the egg wash and breadcrumbs adhere better.
Step 7
It’s best to mash the potatoes while they are still warm. Place the cooked potatoes in a bowl and mash them until very smooth using a potato masher or a fork. Mashing while warm ensures a creamier texture.
Step 8
Add two pinches of black pepper and two pinches of salt to the mashed potatoes. Mix them thoroughly to season the potato mixture evenly.
Step 9
Take a portion of the potato mixture, about a bite-sized amount, and flatten it in your palm. Create a slight indentation in the center to hold the cream cheese filling.
Step 10
Place a portion of the prepared cream cheese into the indentation of the flattened potato mixture. Be careful not to overfill, as it might leak out during frying.
Step 11
Gently bring the edges of the potato mixture together to enclose the cream cheese, and shape it into a smooth ball. Ensure the cream cheese is completely sealed inside to prevent it from escaping during cooking.
Step 12
Coat the shaped croquettes with the dredging ingredients in sequence: first, dust them evenly with flour, then dip them thoroughly in the whisked egg, and finally, coat them generously with breadcrumbs. Press the breadcrumbs gently to ensure they stick well for extra crispiness.
Step 13
Heat approximately 300ml of vegetable oil in a pot to around 170-180°C (338-356°F). Carefully place the coated croquettes into the hot oil and fry them until golden brown on all sides, about 3-5 minutes. Maintain a medium heat to ensure the inside cooks through without burning the exterior.
Step 14
Once the croquettes are perfectly golden and crispy, remove them from the oil and place them on a wire rack. This allows excess oil to drain, resulting in a crispier, less greasy croquette. Enjoy them immediately while they are warm for the best flavor experience!
