Easy Homemade Potato Croquettes Recipe with Mozzarella and Ham Filling

If you're looking for the perfect blend of crispy, creamy, and cheesy goodness, this Potato Croquettes Recipe is going to be your new favorite! Picture biting into a crispy, golden-brown exterior, only to reveal a smooth, buttery potato filling with a surprise burst of melted mozzarella and savory ham. It’s the ultimate comfort food snack or appetizer, ideal for parties, family gatherings, or just indulging yourself after a long day.

Photo byInsanelyGoodRecipes

This particular recipe holds a special place in my heart because it's one that I first discovered at Insanely Good Recipes. The combination of textures and flavors is simply irresistible, and I’m thrilled to share it with you today.

A Bit About Croquettes

Croquettes are a popular dish in many parts of the world, often enjoyed as street food in places like Spain, Japan, and France. Traditionally made with mashed potatoes and a variety of fillings, they are coated in breadcrumbs and fried until crispy. In this recipe, we’re giving the croquettes a delicious twist by adding gooey mozzarella cheese and savory ham for an indulgent surprise in every bite.

Ingredients You'll Need:

• 3 pounds potatoes, peeled and cut into cubes (Russet or Yukon Gold work well)
• 8 tablespoons unsalted butter
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 cup milk
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 4 ounces mozzarella cheese, cut into small cubes
• 4 ounces ham, finely diced
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil for frying

Instructions to Make Potato Croquettes:

1. Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt, then bring to a boil over high heat. Reduce the heat to medium and cook for about 15 minutes, or until the potatoes are fork-tender. Drain well.
2. Mash the Potatoes: In a large bowl, mash the potatoes with butter, 1/2 teaspoon salt, black pepper, milk, 1 egg, parsley, and grated Parmesan cheese until the mixture is smooth and well combined. Let the mashed potatoes cool slightly.
3. Shape the Croquettes: Take a scoop of the mashed potato mixture and flatten it into a disk in your hand. Place a cube of mozzarella and some diced ham in the center, then wrap the potato mixture around the filling, shaping it into a ball or cylinder. Repeat with the remaining potato mixture.
4. Bread the Croquettes: Set up three shallow dishes—one with flour, one with the beaten eggs, and one with panko breadcrumbs. Dredge each croquette in the flour, dip it in the beaten eggs, and roll it in the breadcrumbs to coat evenly.
5. Fry the Croquettes: Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the croquettes in batches, being careful not to overcrowd the pot. Cook for about 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove and drain on a paper towel-lined plate.
6. Serve and Enjoy: Serve these crispy croquettes while they're hot, paired with ketchup, mayonnaise, or your favorite dipping sauce. They're perfect for sharing (if you can resist eating them all yourself!).

Tips for the Best Potato Croquettes:

• Potato Choice: Starchy potatoes like Russets are ideal for making croquettes because they produce the fluffiest texture.
• Cooling the Potatoes: Let the mashed potato mixture cool down a bit before adding the egg to prevent it from cooking prematurely.
• Perfect Coating: Make sure to coat each croquette thoroughly in flour, egg, and panko breadcrumbs for an extra crispy exterior.
• Frying: Fry in small batches and at the proper temperature (350°F) to avoid soggy croquettes. Overcrowding the pan will drop the temperature and affect the crispiness.

Variations to Try:

• Vegetarian Option: Omit the ham and add more cheese or some sautéed vegetables like mushrooms or spinach for a delicious vegetarian version.
• Gluten-Free Option: Swap the all-purpose flour and panko breadcrumbs with gluten-free alternatives to make these croquettes gluten-free.
• Low-Calorie Option: Bake the croquettes instead of frying them by brushing them with a little oil and baking at 400°F (200°C) for about 20 minutes, or until golden and crispy.

Pairing Suggestions:

Potato croquettes are incredibly versatile and can be served with a variety of dips, such as garlic aioli, spicy mustard, or marinara sauce. They also pair well with a light salad or a warm bowl of soup like tomato bisque.

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