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Crispy Vegetable and Cheese Croquettes
Potato, carrot, graviera and mozzarella with a crisp breadcrumb coating.
🍽️ 10 servings Prep 20 min. Cook 20 min. Total 40 min. ⭐ Easy

The Story Behind the Recipe

These croquettes were an improvised way to use ingredients I had at home before they expired. Potatoes, carrots, cheeses and herbs all went into the same bowl and became a delicious mixture for frying.

There is no need to start with a strict amount of flour. Add it gradually and judge the consistency: the mixture should hold its shape so you can form the croquettes before coating them in breadcrumbs.

I made approximately ten, crisp on the outside and soft inside. A delicious way to use ingredients that might otherwise have been left in the fridge.

For another croquette recipe with vegetables, take a look at my cod and vegetable croquettes.

The Technique

  • Drain thoroughly: Remove excess moisture from the grated vegetables.
  • Judge the flour by the texture: Add enough for the mixture to hold its shape.
  • Coat in breadcrumbs: Cover the croquettes on every side.
  • Drain on a rack: Let excess oil drain away after frying.
Ingredients

  • Potatoes: 2, grated and thoroughly drained

  • Carrots: 2, grated and thoroughly drained

  • Spring onions: 2, finely chopped

  • Fresh parsley: 1 handful, finely chopped

  • Graviera cheese: 250 g, grated

  • Low-moisture mozzarella: 250 g, grated

  • Egg: 1

  • Dried mint: to taste

  • All-purpose flour: enough for the mixture to hold its shape

  • Salt: to taste

  • Black pepper: to taste

  • Breadcrumbs: for coating

  • Sunflower oil: for frying

Steps

Method

  1. Place the grated, thoroughly drained potatoes and carrots in a bowl.

  2. Add the spring onions, graviera, mozzarella, parsley, a little dried mint, salt and pepper. Mix well.

  3. Add the egg, followed by flour a little at a time.

  4. Stop adding flour once the mixture holds together and can be shaped without falling apart.

  5. Spread breadcrumbs on a platter. Form approximately ten croquettes and coat them on all sides.

  6. Leave them briefly on the platter while preparing the oil.

  7. Heat plenty of sunflower oil and fry in batches, turning carefully, until nicely coloured and cooked through.

  8. Transfer to a wire rack to drain.

Tips

  1. Thoroughly draining the vegetables helps avoid adding too much flour.

  2. Use grated low-moisture mozzarella rather than fresh mozzarella stored in liquid.

  3. Be careful with salt, as the cheeses already provide plenty.

  4. The number of croquettes depends on how large you shape them.

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