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Cheese Stuffed Croquettes Recipe

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★★★★★

4.6 from 50 reviews

Deliciously crispy Cheese Stuffed Croquettes made with a smooth golden potato base filled with melted string cheese, perfectly seasoned with dill and a crispy panko breadcrumb coating. These deep-fried croquettes are an irresistible snack or appetizer, offering a creamy cheesy center encased in a crunchy exterior.

Ingredients

Scale

Potato Base

  • 3 lbs golden potatoes, peeled and chunked
  • ½ cup corn starch
  • 3 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 3 teaspoons fresh chopped dill
  • 10 string cheese sticks, cut into ¼-inch pieces

Dredging Station

  • 3 eggs, beaten
  • 1 cup all-purpose flour
  • 2 cups panko breadcrumbs
  • Oil for deep frying (vegetable or canola oil recommended)

Instructions

  1. Cook Potatoes: In a large pot, boil peeled and chunked golden potatoes in salted water for 15-20 minutes or until tender when pierced with a fork. Drain thoroughly.
  2. Mash and Season: Mash the potatoes until smooth, then mix in corn starch, coarse salt, black pepper, and fresh chopped dill until well combined. Allow the mixture to cool to room temperature to handle easily.
  3. Form Croquettes: Take a portion of the potato mixture and wrap it completely around a piece of string cheese, sealing it to form smooth balls ensuring the cheese is fully enclosed.
  4. Set Up Dredging Station: Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
  5. Bread the Croquettes: Roll each croquette first in flour, then dip in the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Place the breaded croquettes on a tray and let them rest for 5-10 minutes to set the coating.
  6. Deep Fry: Heat oil in a deep fryer or heavy-bottomed pot to 350-375°F (175-190°C). Fry the croquettes in batches for 2-3 minutes or until they turn golden brown and crispy.
  7. Drain and Serve: Remove the croquettes using a slotted spoon and drain on paper towels to remove excess oil. Serve immediately while hot and enjoy the gooey melted cheese inside with the crunchy outer shell.

Notes

  • Be sure to completely seal the cheese inside the potato mixture to prevent leaking during frying.
  • Use a thermometer to maintain oil temperature for perfect crispiness and avoid sogginess.
  • Resting croquettes after breading helps the coating adhere better during frying.
  • These croquettes are best served hot and fresh for the best texture and flavor.
  • Can be made ahead by shaping and refrigerating, fry just before serving.

Keywords: Cheese croquettes, Potato croquettes, Deep fried snacks, Crispy cheese bites, Appetizers

Find it online: https://www.sanacooks.com/cheese-stuffed-croquettes-recipe/