Cheese Stuffed Crispy Potato Croquettes

We have been having a much cooler and wetter winter here in Florida than usual. Although I am okay with it, I feel bad for the tourists coming to Florida expecting beach weather! Cooler temperatures mean I prepare heartier pasta, soups, stews, and braised and roasted meats. When roasting or braising meat, I always add a couple of sides to my menu, often potatoes, and these potato croquettes are a family favorite. 

You can either boil or bake your potatoes and personalize your croquettes by stuffing them with your favorite melting cheese, such as Taleggio, Mozzarella, Gorgonzola, or Toma, as used in my version. Instead of stuffing your croquettes, you can also mix the mashed potatoes with grated cheese, crispy bacon bits, or finely chopped fresh herbs.

Buon Appetito!
Deborah Mele

Cheese Stuffed Potato Croquettes

Cheese Stuffed Potato Croquettes

Yield: Makes 15 to 20
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Crispy golden potato rolls encase a creamy cheese center.


  • 1½ Pounds Riced 0r Mashed Potatoes
  • 1 Large Eggs, Lightly Beaten
  • ½ Cup Grated Pecorino Romano Cheese
  • Salt And Pepper To Taste
  • 3 Ounces Soft Cheese Like Tomatoes, Mozzarella, Or Fontina


  • 2 Large Eggs, Beaten With Two Tablespoons Milk
  • 1/2 Cup All-purpose Flour
  • 1 1/3 Cups Panko Breadcrumbs
  • Canola Oil For Frying

To Serve:

  • 1/3 Cup Grated Pecorino Romano Cheese
  • 3 Tablespoons Finely Chopped Fresh Parsley


  1. Combine riced potatoes with the beaten egg, Romano cheese, salt and pepper.
  2. Divide the mixture into 15 to 20 croquettes.
  3. Cut the soft cheese into 1/2 inch by 1 1/2 inch rectangles.
  4. Roll the croquettes into an oval and push an indentation in the center with your fingers.
  5. Place the soft cheese inside and then shape the potato over the cheese to cover.
  6. Prepare 3 shallow bowls with flour in the first, eggwash in the second, and breadcrumbs in the third bowl.
  7. Roll each croquette, one by one in the flour, make sure to remove excess flour. 
  8. Dip each floured croquette in the egg wash and finally roll in the breadcrumbs.
  9. Pour oil into a deep frying pan at least 1 1/2 inch deep.
  10. Prepare a baking tray topped with layers of paper towels.
  11. Once oil reaches a temperature of 375 degrees F. start frying.
  12. In batches of 5, fry the croquettes, turning often, until golden brown, then place on prepared tray.
  13. Serve immediately, or keep warm in a 325 degree F. Oven until ready to serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 96mgSodium: 525mgCarbohydrates: 25gFiber: 2gSugar: 2gProtein: 13g

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