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Mozzarella Jalapeño Croquettes
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Mozzarella Jalapeño Croquettes

Mozzarella Jalapeño Croquettes are the perfect way to feed the hungry family with large appetite. They are cheesy and they are spicy and they are delicious.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Snacks / Brunch / Appetizers
Cuisine: American Fusion
Servings: 14 -20
Author: Sonal Gupta @ simplyvegetarian777


  • Oil - for deep frying [Refer Notes]

Ingredients for Outer Potato Shell

  • Potatoes medium - 5 to 6 or 2 cups, boiled & mashed [Refer Notes]
  • Italian seasoning - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Paprika / Red chili powder - a fat pinch
  • Corn starch/flour - 2 tbsp

Ingredients for Mozzarella Jalapeño filling

  • Mozzarella shredded - 1 cup
  • Jalapeño - 1 chopped fine
  • Italian seasoning - a fat pinch
  • Salt - a pinch
  • Black pepper - a pinch

Ingredients for Slurry

  • Corn starch/flour - 2 tbsp
  • Water - 1 tsp

Ingredients for crispy cover

  • Bread crumbs - 1/4 cup

Ingredients for Dipping Spicy Mayonnaise

  • Mayonnaise - 1/4 cup
  • Tobasco Hot sauce - 1/4 tsp. You may use any other hot sauce
  • Ketchup - 1 tbsp


Method to make Outer Potato Shell

  • Take a big bowl and add boiled & mashed/grated potatoes to it. Add the spices and corn starch. Mix and bring it together as a tight dough.
  • Divide the dough into 14 medium equal portions or 20 small equal portions.
  • Set aside.

Method to make Mozzarella Jalapeño Filling

  • Take a small bowl and add mozzarella, diced jalapeño and spices to it. Mash and mix. Bring it together. Divide the mixture into 14 or 20 equal portions. Set aside.

Filling & Shaping the croquettes [Refer to the pictogram as shown above]

  • Take one potato ball. Flatten it between your palms.
  • Place a mozzarella jalapeño filling ball in the center of it. Cover the cheese filling with potato shell from all the sides.
  • Flatten these balls into discs and even out the edges with no cracks. Make sure that these croquettes are smooth from all the sides.
  • Finish all the croquettes shaping and filling like wise and set aside.

You may shape these croquettes as balls or cylinders as well.

    Heat the oil in a deep pan.

      Ready for dipping - rolling - frying

      • Make the corn starch/flour slurry ready in a small bowl by adding corn starch and water. Spread the bread crumbs in a small plate.
      • Place the ready croquettes, slurry & breadcrumbs side by side in a line.
      • Once the oil is hot, reduce the flame to medium high.
      • Pick one croquette disc, dip it in the corn starch slurry, roll it in the bread crumbs from all the sides.
      • Place it in hot oil and deep fry till golden brown. It takes about 3 minutes in total to fry these.

      Notes on frying

      • Do not place more than 2-3 croquettes in the pan to be fried. These are thick in shape so need more heat. More croquettes in a pan willpower the oil temperature and spoil them.
      • Do not touch these croquettes continuously while frying. Handle them with care. Flip only once.
      • Over frying can result in the cheese filling leaking out. Once you see the cutlets slightly puffing, they are done. This indicates that now cheese is getting the heat.
      • Keep a tea strainer with you. While frying, bread crumbs might get loose and burn in oil along with some cheese leakage. Keep straining this out after each lot for perfect looking croquettes. This is optional!

      Making Dipping Spicy Mayonnaise

      • Take a small bowl and add mayo, Tobasco and ketchup to it. Mix well. It is ready to be served along with croquettes or any cutlets.


      I recommend the use of Peanut oil for deep frying since it has the property of sustaining the high temperatures without turning toxic. Vegetable oil or Canola oil should be avoided.