Cajun Cheese-Stuffed Potato Croquettes
Cajun-seasoned Yukon Gold potato croquettes stuffed with pepper jack cheese, fried until golden, and served with homemade Cajun comeback sauce
Equipment
- Large Pot boiling potatoes
- Potato ricer important to your actual technique
- Large Mixing Bowl
- Sheet Pan
- Parchment Paper
- Deep fryer or dutch oven
- Instant-read/fry thermometer
Ingredients
Cajun Cheese-Stuffed Potato Croquettes
- 2 lbs Yukon Gold Potatoes Whole, skins scored around middle
- 2 tbsp unsalted butter melted
- 1/2 cup shredded mozzarella
- 2 tbsp cornstarch
- 1 1/2 tsp Tony's Creole Seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tbsp hot sauce optional
- 2 tbsp fresh parsley finely chopped
- 8 oz pepper jack cheese cut into small cubes
Cajun Comeback Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp Tony's Creole Seasoning
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp fresh lemon juice
- 1 tsp honey
Instructions
Cajun Cheese-Stuffed Potato Croquettes
- Prep and Boil the Potatoes: Run a sharp paring knife around the middle of each Yukon Gold potato, cutting only skin-deep. Add the potatoes to a large pot of well-salted water and boil until fork-tender, about 15-20 minutes. Drain well, let them steam for a couple minutes, then remove the loosened skins.
- Rice and Season the Potatoes: Run the warm potatoes through a potato ricer. Add the melted butter, shredded mozzarella, cornstarch, Tony's Creole Seasoning, smoked paprika, garlic powder, onion powder, hot sauce, and fresh parsley. Mix just until everything is evenly incorporated.
- Stuff and Form the Croquettes: Scoop about 2 tablespoons of potato mixture into your hand and flatten it slightly. Place a cube of pepper jack in the center, then add another scoop of the potato mixture (about 1 tablespoon) and roll it into a ball. Check for cracks or exposed cheese before moving on.
- Freeze the Croquettes: Arrange the formed croquettes on a parchment-lined sheet pan without letting them touch. Freeze for 30 minutes to firm up the potato mixture before frying.
- Test and Fry: Heat the vegetable oil to 350°F. Fry one croquette first to make sure it holds together. If it does, fry the remaining croquettes in batches of about four for 2-3 minutes, or until deeply golden. Let the oil return to 350°F between batches. If the test croquette starts breaking apart, freeze the remaining croquettes a little longer before frying.
- Drain and Serve: Remove the croquettes from the oil and let the excess oil drain. Serve them hot with the chilled Cajun Comeback sauce on the side for dipping.
Cajun Comeback Sauce
- Make the Comeback Sauce: Whisk together the mayonnaise, ketchup, Dijon mustard, hot sauce, Worcestershire sauce, Tony's Creole Seasoning, garlic powder, smoked paprika, fresh lemon juice, and honey until smooth. Cover and refrigerate for about 1 hour before serving when possible so the flavors have time to come together.
Notes
Frying Tip: Fry one test croquette first. If it starts to break apart, freeze the remaining croquettes a little longer before frying.
Oil Temperature: Fry in small batches and allow the vegetable oil to return to 350°F between batches.
Nutrition
Serving: 1croquetteCalories: 189kcalCarbohydrates: 13gProtein: 6gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 24mgSodium: 246mgPotassium: 301mgFiber: 2gSugar: 2gVitamin A: 473IUVitamin C: 14mgCalcium: 144mgIron: 1mg
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