Step 1: Boil the Potatoes

Peel and chop the potatoes into chunks, then place them in a pot of salted water. Bring the water to a boil and let the potatoes simmer for about 15-20 minutes, or until fork-tender. Drain the potatoes and let them cool slightly before mashing.

Step 2: Mash the Potatoes

Mash the potatoes until smooth using a potato masher, fork, or hand mixer. The smoother the mash, the better the croquettes will hold together.

Step 3: Add Cheese and Seasoning

While the potatoes are still warm, mix in the mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Stir until the cheese melts and the mixture is fully incorporated.

Step 4: Shape the Croquettes

Once the potato mixture has cooled enough to handle, form small logs or balls (about 1 to 1.5 tablespoons each) by rolling the mixture between your palms. Ensure the croquettes are compact to prevent them from falling apart during frying.

Step 5: Prepare the Breading Station

Set up three bowls for breading:

• Bowl 1: Flour

• Bowl 2: A beaten egg

• Bowl 3: Breadcrumbs (preferably panko)

Roll each croquette first in the flour, then dip it into the beaten egg, and finally coat it in breadcrumbs. Press gently to ensure the breadcrumbs adhere well.

Step 6: Fry the Croquettes

Heat about 2-3 tablespoons of oil in a deep skillet or frying pan over medium-high heat. To check if the oil is hot, drop a small piece of bread in it—it should sizzle immediately. Fry the croquettes in batches, being careful not to overcrowd the pan. Cook each batch for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the croquettes to a paper towel-lined plate to drain excess oil.

Step 7: Serve and Enjoy

Once all croquettes are fried, place them on a serving platter. Garnish with freshly chopped parsley or chives and serve with your favorite dipping sauce, such as ketchup, ranch, or spicy aioli. Enjoy the croquettes while they’re still warm!