Gluten-Free Potato Croquettes
Discover the ultimate comfort food with these Gluten-Free Potato Croquettes, a crispy and golden snack that’s perfect for satisfying cravings without compromising dietary needs. Made with creamy mashed russet potatoes blended with rich mozzarella and Parmesan cheese, these savory bites are coated in gluten-free breadcrumbs for a crunchy exterior that contrasts beautifully with the soft, cheesy filling. The recipe features an easy-to-follow breading technique using white rice flour and eggs, ensuring a light yet hearty finish. These croquettes shine as an appetizer, side dish, or party snack, and pair wonderfully with your favorite dipping sauce. With a quick prep time of 30 minutes and a gluten-free seal of approval, this crowd-pleasing recipe is a must-try for potato lovers looking for a wholesome indulgence!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 1 cup Shredded mozzarella cheese
- 1 quarter cup Parmesan cheese, grated
- 2 large Eggs
- 1 cup White rice flour
- 1 cup Gluten-free breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
Instructions
Peel and dice russet potatoes. Place them in a large saucepan, cover with water, and add a pinch of salt.
Bring the water to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Drain the potatoes and return them to the saucepan. Add the unsalted butter and mash until smooth.
Mix in the shredded mozzarella cheese, Parmesan cheese, salt, and black pepper. Let the mixture cool slightly.
Once cooled, beat one of the eggs in a small bowl and add it to the potato mixture. Mix until fully incorporated.
Shape the potato mixture into small, cylindrical logs, about 3 inches long.
Set up a breading station with three plates or shallow bowls. Place white rice flour in the first, beat the remaining egg in the second, and put gluten-free breadcrumbs in the third.
Roll each croquette first in white rice flour, then dip in beaten egg, and finally coat with gluten-free breadcrumbs. Repeat until all croquettes are coated.
Heat vegetable oil in a deep skillet or saucepan over medium-high heat. The oil should reach about 350°F (175°C).
Fry the croquettes in batches, carefully lowering them into the hot oil. Fry until golden brown and crispy on all sides, about 3-4 minutes per batch.
Remove the croquettes with a slotted spoon and drain on paper towels.
Serve the gluten-free potato croquettes hot, optionally with a dipping sauce of your choice.
Nutrition Facts
Calories |
6515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.9 g | 634% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 5469 mg | 238% | |
| Total Carbohydrate | 461.7 g | 168% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 16.6 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1374 mg | 106% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4316 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
