Paneer Croquettes
Paneer Croquettes
Ingredients
For the Croquette Mixture
- 2 boiled potatoes, medium size, mashed
- 150 grams paneer, grated
- 100 grams mozzarella cheese, grated
- to taste salt
- 1 teaspoon black pepper
- 1 teaspoon chilli flakes
- 2 tablespoons fresh coriander, finely chopped
- 2 tablespoons corn flour
For Stuffing and Coating
- 8-12 cheese cubes, for stuffing
- 1/4 cup corn flour, for slurry
- 1/4 cup water, for slurry
- 1 cup breadcrumbs, or as needed
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, thoroughly mash the 2 medium-sized boiled potatoes.
⏱️ 3 min
- 2
Grate 150 grams of paneer and 100 grams of mozzarella cheese into the bowl with the mashed potatoes.
⏱️ 4 min
- 3
Add salt to taste, 1 teaspoon of black pepper, 1 teaspoon of chilli flakes, and 2 tablespoons of finely chopped fresh coriander to the mixture.
⏱️ 2 min
- 4
Add 2 tablespoons of corn flour to the bowl. Mix all the ingredients well with your hands until a cohesive dough forms.
⏱️ 4 min
- 5
To prepare the corn flour slurry, whisk together 1/4 cup of corn flour and 1/4 cup of water in a small bowl until smooth. Set aside.
⏱️ 2 min
- 6
Take a small portion of the dough and flatten it in your palm. Place a cheese cube in the center. Carefully bring the edges of the dough together to enclose the cheese cube, then roll it into a croquette shape, ensuring it is well-sealed.
⏱️ 5 min
- 7
Dip each shaped croquette into the prepared corn flour slurry, ensuring it is fully coated. Immediately transfer the wet croquette to a bowl of breadcrumbs and coat it thoroughly, pressing gently to adhere the breadcrumbs.
⏱️ 5 min
- 8
Heat oil for deep frying in a deep pan or pot over medium-high heat. The oil should be hot enough (around 350°F / 175°C) to sizzle when a small piece of breadcrumb is dropped in.
⏱️ 3 min•🌡️ 350
- 9
Carefully place a few coated croquettes into the hot oil, ensuring not to overcrowd the pan. Deep fry the croquettes, turning occasionally, until they are golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 10 min
- 10
Remove the croquettes from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Paneer Croquettes
For the Croquette Mixture
- 2 boiled potatoes, medium size, mashed
- 150 grams paneer, grated
- 100 grams mozzarella cheese, grated
- to taste salt
- 1 teaspoon black pepper
- 1 teaspoon chilli flakes
- 2 tablespoons fresh coriander, finely chopped
- 2 tablespoons corn flour
For Stuffing and Coating
- 8-12 cheese cubes, for stuffing
- 1/4 cup corn flour, for slurry
- 1/4 cup water, for slurry
- 1 cup breadcrumbs, or as needed
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, thoroughly mash the 2 medium-sized boiled potatoes.
⏱️ 3 min - 2
Grate 150 grams of paneer and 100 grams of mozzarella cheese into the bowl with the mashed potatoes.
⏱️ 4 min - 3
Add salt to taste, 1 teaspoon of black pepper, 1 teaspoon of chilli flakes, and 2 tablespoons of finely chopped fresh coriander to the mixture.
⏱️ 2 min - 4
Add 2 tablespoons of corn flour to the bowl. Mix all the ingredients well with your hands until a cohesive dough forms.
⏱️ 4 min - 5
To prepare the corn flour slurry, whisk together 1/4 cup of corn flour and 1/4 cup of water in a small bowl until smooth. Set aside.
⏱️ 2 min - 6
Take a small portion of the dough and flatten it in your palm. Place a cheese cube in the center. Carefully bring the edges of the dough together to enclose the cheese cube, then roll it into a croquette shape, ensuring it is well-sealed.
⏱️ 5 min - 7
Dip each shaped croquette into the prepared corn flour slurry, ensuring it is fully coated. Immediately transfer the wet croquette to a bowl of breadcrumbs and coat it thoroughly, pressing gently to adhere the breadcrumbs.
⏱️ 5 min - 8
Heat oil for deep frying in a deep pan or pot over medium-high heat. The oil should be hot enough (around 350°F / 175°C) to sizzle when a small piece of breadcrumb is dropped in.
⏱️ 3 min•🌡️ 350 - 9
Carefully place a few coated croquettes into the hot oil, ensuring not to overcrowd the pan. Deep fry the croquettes, turning occasionally, until they are golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 10 min - 10
Remove the croquettes from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot.
⏱️ 2 min