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Cheesy Potato Leek Croquettes Recipe

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★★★★★

4.5 from 108 reviews

These Cheesy Potato Leek Croquettes are crispy, golden on the outside with a creamy potato and leek filling and a melting mozzarella center. Perfect as a comforting appetizer or side dish, they’re breaded twice for extra crunch and served with a tangy chive sour cream dip.

Ingredients

Scale

Potato Leek Mixture

  • 2 ½ lb (1.13 kg) yellow flesh potatoes
  • 2 leeks
  • 2 tbsp (14 g) butter
  • 3 eggs, divided
  • 1 ½ tsp (9 g) kosher salt, divided
  • ½ tsp (3 g) pepper, divided
  • 200 g mozzarella cheese, cut into 1 cm cubes

Breading Station

  • 1 cup (130 g) all-purpose flour
  • ½ cup (125 ml) water
  • 4 cups (227 g) Panko crumbs

Dipping Sauce

  • 1 ½ cups (375 ml) sour cream
  • 2 tbsp (30 ml) chopped fresh chives, plus extra for garnish

Instructions

  1. Boil and Mash Potatoes: Peel and dice the potatoes. Place them in a large pot with a generous pinch of kosher salt and bring to a boil over high heat. Cook for 15 to 20 minutes until tender. Drain and return to the pot, mash them, then transfer to a bowl and let cool.
  2. Prepare the Leeks: Trim the dark leaves and root of the leeks, wash them well between layers, and dice finely. Melt butter in a skillet over medium heat and sauté leeks for 4 to 5 minutes until very tender.
  3. Combine Potato Mixture: Mix mashed potatoes and sautéed leeks in a bowl. Add 1 egg, 1 tsp kosher salt, and ¼ tsp pepper; mix thoroughly. Chill the mixture until cold.
  4. Form Croquettes: With wet hands, scoop a golf ball-sized amount of potato mixture and flatten in your palm. Place a mozzarella cube in the center, fold the edges around to cover the cheese, then gently roll into a smooth ball. Arrange on a baking sheet and chill until ready to bread.
  5. Set Up Breading Station: Place flour in one container, whisk remaining 2 eggs with water in a second container, and put panko crumbs in a third container.
  6. Bread the Croquettes: Roll each croquette in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off. Coat in panko crumbs, pressing gently to adhere without crushing. Repeat for all croquettes.
  7. Double Bread (Optional): For a smoother, rounder finish, roll croquettes again in egg mixture and panko crumbs. Refrigerate until ready to fry.
  8. Heat Oil and Prepare Oven: Preheat oven to 300°F (150°C) and line a baking sheet with a rack or paper towel. Fill a deep pot with 3 inches of vegetable oil and heat over medium until 325°F (162°C).
  9. Fry Croquettes: Carefully lower 5 to 6 croquettes at a time into hot oil using a slotted spoon. Stir gently for even browning. Fry for 5 to 7 minutes until golden brown. Remove to the prepared baking sheet and keep warm in the oven while frying the rest.
  10. Prepare Dipping Sauce: Mix sour cream, chopped chives, remaining ½ tsp kosher salt, and ¼ tsp pepper in a small bowl. Refrigerate until serving.
  11. Serve: Transfer croquettes to a platter, garnish with extra chives, and serve with the chive sour cream dip. Enjoy!

Notes

  • Chilling the potato mixture and croquettes before breading makes shaping easier and prevents them from falling apart during frying.
  • Double breading croquettes leads to a crispier, more uniform crust.
  • Maintain oil temperature around 325°F for even frying and to avoid greasy croquettes.
  • Use yellow-flesh potatoes for a creamy texture and good flavor.
  • Ensure mozzarella cubes are well covered with potato mixture to prevent leaking cheese during frying.
  • Serve immediately for best crispiness, or keep warm in a low oven until ready.
  • This recipe can be made ahead: form and bread croquettes, refrigerate, then fry just before serving.

Keywords: potato croquettes, cheesy croquettes, leek croquettes, appetizer, fried snacks, mozzarella stuffed croquettes

Find it online: https://leofoster.com/cheesy-potato-leek-croquettes-recipe/