Mozzarella is a traditional type of cheese, usually made in Campania, around Naples, from the milk of Italian buffalo raised in this specific region. The cost of producing this type of milk is high, so authenticity comes with a price.
Dut to its good reputation, mozzarella has been included in the European Union’s Protected Designation of Origin scheme. This is available only for mozzarella made from buffalo milk, not the one made from cow’s milk.
Mozzarella is produced with the help of a foolproof method, regardless of the type of milk used.
This kind of cheese definitely has more nutritional value than it’s given credit for:
- It has calcium, an essential mineral for our body. An ounce of mozzarella contains 18% of your daily intake of calcium. This will help your bone structure and help you maintain a balanced diet.
- It also contains phosphorus, allowing your body to use the calcium mentioned above. You can also find potassium, chloride, iron and sodium in this soft cheese.
- It is also rich in protein, helping you to build muscle strength.
Due to its benefits, we propose you a tasty and crunchy recipe with mozzarella.
Mozzarella Croquette Sticks
for 24 servings
- 2 lb russet potato(910 g), peeled and quartered
- 2 cloves garlic, minced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- ½ cup grated parmesan cheese(55 g), plus more for garnish
- 4 large eggs, beaten, divided
- salt, to taste
- black pepper, to taste
- 12 sticks mozzarella cheese, halved crosswise
- 1 cup all-purpose flour(125 g)
- 1 cup plain breadcrumbs(115 g)
- oil, for frying
- marinara sauce, for serving
- fresh parsley, chopped, for garnish
- Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
- Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
- Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
- Take a spoonful of potatoes and form into a patty.
- Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
- Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
- Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
- Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
- Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
- Let cool for a few minutes as they will be HOT.
- Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.