CROQUETTE BATTLE “MOZZARELLA VS GARLIC BUTTER”

🥔⚔️ CROQUETTE BATTLE: GARLIC BUTTER vs MOZZARELLA

These potato croquettes were designed as a flavour battle. Same potato base. Same outside crunch. Two completely different experiences.
The mash is deliberately seasoned — brightened with lemon zest, scallions, and fresh chilis, then enriched with milk and cream infused with garlic, thyme, and nutmeg.
The goal is balance: richness without heaviness, depth without relying solely on the filling.From there, the croquettes split in two directions.
One hides a frozen garlic butter core that melts instantly when fried. The other delivers a clean, dramatic mozzarella pull.
Crispy on the outside, molten in the centre, and unapologetically indulgent — these are made for sharing, arguing over, and eating hot.
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Prep Time 45 minutes
Cook Time 5 minutes
Servings: 12 people
Course: Appetizer
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Mash base
  • 1 kg Russet potatoes peeled and cubed
  • 40 gr Butter cubed
Infusion for mash
  • 200 ml Milk and cream (50/50)
  • 3 cloves Garlic crushed
  • 2 sprigs Thyme
  • 1 pinch Nutmeg
  • 1 pc Lemon zest
  • 3 pcs Scallions finely sliced
  • 2 pcs Fresh chili very finely minced
  • 10 gr Salt
  • White or black pepper — to taste
Garlic Centre
  • 120 gr Unsalted butter softened
  • 2 Cloves Garlic microplaned
  • 2 tbsp Parsley finely chopped
  • 40 gr Parmesan finely grated
  • 1 pinch Chili flakes
Mozarella centre
  • 300 gr Low-moisture mozzarella cut into sticks
  • 2 gr Cayenne
Breading
  • 120 g All-purpose flour
  • 2 pcs Eggs beaten
  • 200 gr Seasoned breadcrumbs or panko
Frying
  • 1 ltr Neutral oil canola or sunflower

Equipment

  • Large pot (for potatoes)
  • Fine strainer
  • Saucepan (for infused milk/cream)
  • Potato masher or ricer
  • Mixing bowls
  • Small tray (for freezing garlic butter)
  • Knife & cutting board
  • 3 shallow bowls (breading station)
  • Deep fryer or heavy-bottom pot
  • Thermometer
  • Slotted spoon or spider
  • Paper towel-lined tray

Method
 

  1. Infuse the Dairy
  2. In a small saucepan, combine the milk or cream with garlic, thyme, and nutmeg.
  3. Warm gently over low heat for 10 minutes — do not boil.
  4. Remove from heat, cover, and let steep another 10 minutes. Strain and reserve.
  5. Cook the Potatoes
  6. Boil potatoes, well-salted water until fully tender.
  7. Drain thoroughly, dry out on stove, and mash immediately to release excess steam.
  8. The mash should be dry and fluffy.
  9. Finish the Mash
  10. While still warm, fold in: butter, infused milk/cream (as needed), lemon zest, scallions, fresh chilli, salt and pepper
  11. Mix gently until smooth but not gluey.
  12. Cool to room temperature before shaping.
  13. Prepare the Centres
  14. Garlic Butter:
  15. Mix all garlic butter ingredients. Shape into small logs (about 10 g each) and freeze until solid.
  16. Mozzarella:
  17. Cut mozzarella into uniform sticks and keep chilled.
  18. Shape the Croquettes
  19. Divide the mash into ~60 g portions.
  20. Flatten slightly
  21. Place centre inside
  22. Enclose fully, sealing well with no cracks
  23. Roll smooth. Repeat with both fillings.
  24. Bread
  25. Set up a breading station: flour → egg → breadcrumbs.
  26. Bread each croquette thoroughly, doing a double breading.
  27. Transfer to a tray and chill 10 minutes for best crunch and structure.
  28. Fry
  29. Heat oil to 170–175°C / 340°F.
  30. Fry croquettes in batches for 3–4 minutes, turning gently, until deep golden.
  31. Drain on paper towels. Rest 1 minute before serving.
  32. Serve hot.
  33. I served it with sriracha mayo but it is good as is.

Notes

Best eaten immediately while molten.

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