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cheese stuffed croquettes

Cheese Stuffed Croquettes

Crispy golden potato croquettes with melted string cheese centers and fresh dill
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Ingredients Method Notes

Ingredients
  

For the Potato Base:
  • - 3 lbs golden potatoes
  • - 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
For the Dredging Station:
  • - 3 eggs beaten
  • - 1 cup all-purpose flour
  • - 2 cups panko breadcrumbs
  • - Oil for deep frying

Method
 

  1. Cook peeled, chunked potatoes in salted water 15-20 minutes until tender. Drain and mash until smooth.
  2. Mix in corn starch, salt, pepper, and dill until well combined. Cool to room temperature.
  3. Form potato mixture around cheese pieces, sealing completely into smooth balls.
  4. Set up dredging station with flour, beaten eggs, and panko in separate dishes.
  5. Bread each croquette: flour, egg, then panko. Let rest 5-10 minutes.
  6. Heat oil to 350-375°F. Fry croquettes 2-3 minutes until golden brown.
  7. Drain on paper towels and serve immediately while hot and crispy.

Notes

- Use golden potatoes for best texture and binding
- Ensure complete sealing around cheese to prevent leakage
- Maintain proper oil temperature for crispy results
- Serve immediately for best texture and molten cheese centers

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