Crispy Potato Croquettes with Mozzarella Pull Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use low-moisture mozzarella, which is specifically designed to melt into a stretchy, gooey state.

Cut it into even cubes so each croquette gets the same amount of cheese. If you prefer a spicier kick, add a pinch of cayenne pepper to the potato dough along with the smoked paprika.

To keep the croquettes crispy while frying in batches, place them on a wire rack set over a baking sheet in a 200°F oven.

This allows air to circulate around them, preventing the bottoms from becoming soggy. Serve them immediately after frying for the ultimate crispy-tender contrast.

Variations

• Spicy Chorizo Croquettes: Add 1/2 cup cooked, crumbled chorizo to the potato dough for a smoky, spicy twist. Reduce the salt slightly, as chorizo is salty. The chorizo adds a rich, savory depth that pairs well with the mozzarella pull.
• Herb and Parmesan Croquettes: Mix 1/4 cup grated Parmesan cheese and 1 tablespoon chopped fresh chives into the potato dough. The Parmesan adds a salty, nutty flavor, and the chives give a mild onion note. Serve with a simple marinara sauce instead of ranch.
• Sweet Potato Croquettes: Replace the russet potatoes with an equal amount of sweet potatoes. Omit the smoked paprika and use a pinch of cinnamon instead. The sweet potato adds a natural sweetness that pairs beautifully with the mozzarella and a honey mustard dip.
• Bacon Cheddar Croquettes: Add 1/2 cup cooked, crumbled bacon and 1/2 cup shredded sharp cheddar cheese to the potato dough. Omit the parsley and use a little less salt. The smoky bacon and sharp cheddar create a rich, indulgent filling that's perfect for game day.

Storage and make-ahead

Fridge

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 8–10 minutes to restore crispness.

Freezer

Freeze uncooked croquettes on a baking sheet until solid, then transfer to a zip-top bag for up to 1 month.

Reheat

Reheat cooked croquettes in a 375°F oven for 8–10 minutes until hot and crisp. Avoid microwaving to prevent sogginess.

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven for 8–10 minutes, or until heated through and crisp. Avoid microwaving, as it will make them soggy.

The croquettes can be shaped and refrigerated up to 24 hours before frying. Keep them covered in the fridge.

You can also freeze them before frying: place the shaped croquettes on a baking sheet in the freezer until solid, then transfer to a zip-top bag. Freeze for up to 1 month. Fry from frozen, adding 1–2 minutes to the cooking time.

Serving ideas

Serve the croquettes hot, straight from the fryer, with a bowl of creamy garlic herb ranch dip on the side. The dip can be made ahead and refrigerated for up to 3 days.

For a game day spread, arrange the croquettes on a platter with extra dip and perhaps some celery sticks or carrot sticks for crunch.

These croquettes are best enjoyed immediately, while the crust is crisp and the cheese is molten. If you have leftovers, reheat them in the oven to restore some crispness. They also pair well with a simple side salad or as a hearty appetizer before a main course.

Frequently asked questions

Recipe card

Crispy Potato Croquettes with Mozzarella Pull

Prep 25 minCook 15 minTotal 40 minServes 6

Ingredients

• 2.2 lb russet potatoes, boiled and mashed
• 5 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp fine sea salt
• 2 tbsp fresh parsley, finely chopped
• 8 oz low-moisture mozzarella, cut into 1/2-inch cubes
• 4 cups vegetable oil, for frying

Instructions

1. Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain well and let steam dry for a few minutes. Mash the potatoes thoroughly in a large bowl until no lumps remain. Add the cornstarch, garlic powder, smoked paprika, sea salt, and chopped parsley. Knead with your hands until the mixture forms a smooth, pliable dough that holds together without cracking.
2. Take about 2 tablespoons of potato dough and flatten it into a small disc in your palm. Place a cube of mozzarella in the center. Fold the dough around the cheese and roll gently between your hands to form a smooth oval or cylinder, ensuring the cheese is completely sealed inside. Repeat with the remaining dough and cheese.
3. Place the shaped croquettes on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes (or up to 24 hours) to firm them up. This step helps them hold their shape during frying and prevents the cheese from leaking.
4. Pour the vegetable oil into a deep, heavy pan, filling it no more than halfway. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. Adjust the heat to maintain the temperature while frying.
5. Carefully lower a few croquettes into the hot oil using a slotted spoon, without overcrowding. Fry for 2–3 minutes, turning occasionally, until deep golden brown and crispy all over. The internal temperature of the croquettes should reach 165°F (74°C) to ensure the cheese is fully melted and hot.
6. Remove the fried croquettes with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Sprinkle immediately with a pinch of sea salt if desired. Keep warm in a low oven while frying the remaining batches.
7. Serve the croquettes hot, with a bowl of creamy garlic herb ranch dip for dunking. The mozzarella should pull into long, elastic strands when the croquette is broken open.

Contains: milk, gluten

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

35 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.