Chrunchy Mozzarella Cheese filled Croquettes are mozzarella stick filled cigar shaped cutlets coated in corn flour and bread crumbs. I first tried this recipe almost 4 years back when my son mentioned about these yummy snacks that one of his friend use to bring in his lunch box. After a few trial and error I finally cracked the accurate recipe made to perfection. Nowadays Cheese Filled Croquettes are one of the most loved snack recipe in my home. We make it every now and then and from past few years we have been making this regularly in our Ramadan Iftar parties. I prefer making these Croquettes in batches and freeze them so that I can get my hands on them whenever I crave for. Though it’s a deep fried recipe but you can also air fry them in batches to avoid excess consumption of oil.
A perfect snack option while enjoying monsoon rains and even sorts out tiffin problem for fussy kids. The cheese filling inside gives a gooey texture inside which surely every kid would love. The crispy coat given with bread crumbs initially give a perfect bite and then takes you to the amazing flavor ride, where the melt in mouth potatoes combine so amazingly with the oozing cheese. It’s certainly a Volcanic Eruption inside the mouth.
To make Cheese filled Croquettes I use Abbie’s Panko Bread Crumbs. Panko bread crumbs is a Japanese-style bread crumb made from white bread without the crusts which absorbs less oil and remains crisper for a longer period of time. Its light and airy hence it doesn’t burns in oil like regular breadcrumbs.
To make Cheese filled Croquettes all you need is few basic ingredients to get restaurant style cheesy snack. I have been playing around with this recipe since long. I often keep experimenting with the flavors of the potato covering and also the type of cheese till i get my own desired flaky, buttery, lightly crunchy croquettes. These gooey melted cheese fingers can be best enjoyed with salsa or pizza sauces. So lets quickly proceed to the recipe.
Boil potatoes, peel and mash evenly. Add salt, chilli flakes, oregano and finely chopped coriander. Mix all together. Keep aside.
Slice mozzarella cheese into equal size sticks. You can even use ready made cheese sticks.
Take a cheese stick and cover it with mashed potato mix evenly, covering all sides. Shape it like a cigar and keep aside. Make similar cigar in batches.
Meanwhile heat sufficient oil for frying in a wok. In a small bowl mix water and cornflour to make a solution and spread panko bread crumbs in a plate.
Take one finger and dip it into the cornflour solution, roll over the breadcrumbs such that it covers the finger from all sides and deep fry.
Repeat the same with rest of the fingers too. As soon as the fingers turn light golden in color, drain them into a kitchen towel or a paper napkin to soak excess oil.
Serve hot with a dip of your choice.
| Prep Time | 10 Minutes |
| Cook Time | 10 Minutes |
| Servings |
Croquettes
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- 4 Potatoes Boiled
- 8 Mozzarella cheese sticks
- 1 Tsp Chili Flakes
- 1 Tsp oregano
- 1/2 Tsp Black Pepper Powder
- 1 Tbsp coriander Fine chopped
- 2 Tbsp cornflour
- 1/2 Cup water
- 1 Cup Panko breadcrumbs
- salt To taste
- Oil For deep frying
Ingredients
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|
- Boil potatoes, peel and mash evenly. Add salt, chilli flakes, oregano and finely chopped coriander. Mix all together. Keep aside.
- Slice mozzarella cheese into equal size sticks. You can even use ready made cheese sticks.
- Take a cheese stick and cover it with mashed potato mix evenly, covering all sides. Shape it like a cigar and keep aside. Make similar cigar in batches.
- Meanwhile heat sufficient oil for frying in a wok. In a small bowl mix water and cornflour to make a solution and spread panko bread crumbs in a plate.
- Take one finger and dip it into the cornflour solution, roll over the breadcrumbs such that it covers the finger from all sides and deep fry.
- Repeat the same with rest of the fingers too. As soon as the fingers turn light golden in color, drain them into a kitchen towel or a paper napkin to soak excess oil.
- Serve hot with a dip of your choice.
