A delightful twist on classic potato patties, these cheesy croquettes are crispy on the outside and gooey on the inside.
In a mixing bowl, combine the mashed potatoes, shredded mozzarella, one egg, salt, garlic powder, onion powder, chopped green onions, and black pepper until well mixed.
Ensure the mixture is firm; if too soft, add a tablespoon of flour.
Shape the potato mixture into small patties, about the size of your palm.
Wet your hands slightly to prevent sticking.
Dip each patty into the beaten egg, then coat with panko breadcrumbs.
Press the breadcrumbs gently onto the patties for an even coating.
Heat vegetable oil in a frying pan over medium heat.
Ensure the oil is hot enough by dropping a breadcrumb in; it should sizzle.
Fry the patties until golden brown on both sides, turning once, about 3 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Place the fried croquettes on a plate lined with paper towels to drain excess oil.
Serve immediately for the best texture and flavor.
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