Crispy Baklouti Potato Croquettes
A must-try crispy-crunchy treat with a soft, spicy Baklouti potato filling and a gooey melted mozzarella center. Perfect as an appetizer, breakfast side, or snack that bursts with bold flavor!
Prep & Total Time
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Servings: 20 croquettes
Ingredients
3 lbs Russet potatoes, peeled and cut into 2" chunks
2 tbsp Paducah Olive Oil Baklouti Chili Pepper Agrumato Olive Oil
1 tbsp Paducah Olive Oil Garlic Olive Oil
⅓ cup Parmesan cheese, grated
½ lb mozzarella cheese, cut into ½" cubes
3 large eggs
1 tbsp flat-leaf parsley, finely minced
2 tsp sea salt
Fresh ground black pepper, to taste
1 ½ cups fine bread crumbs
Instructions
Place potatoes in a large pot, cover with salted water, bring to a boil, and cook about 15 minutes until tender. Drain and cool completely.
Mash the cooled potatoes. Add salt, pepper, garlic olive oil, Baklouti Chili Pepper Agrumato olive oil, Parmesan, parsley, and 1 beaten egg. Mix thoroughly and set aside.
Beat the remaining 2 eggs in one bowl and place bread crumbs in another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture into 2" oblong shapes. Press a mozzarella cube into the center and shape the potato around it, fully encasing the cheese.
Dip each croquette in the beaten eggs, then roll in bread crumbs until fully coated. Place on the baking sheet.
Heat 2" of Ultra Premium Extra Virgin Olive Oil in a heavy frying pan to 375°F. Fry croquettes in batches until deep golden brown on all sides, about 2 minutes per side.
Remove and serve immediately.