Gluten-Free Potato Croquettes

Crispy on the outside, irresistibly creamy on the inside, these Gluten-Free Potato Croquettes are a must-try snack or appetizer for any occasion! Made with velvety mashed russet potatoes blended with melty mozzarella and savory Parmesan cheese, these golden bites are coated in a perfectly crunchy layer of gluten-free breadcrumbs. The addition of white rice flour ensures a flawless gluten-free finish while maintaining that classic croquette texture. Deep-fried to perfection, these croquettes are easy to make and ready in just an hour. Ideal for parties, game-day gatherings, or as a family-friendly treat, they pair wonderfully with your favorite dipping sauce. Indulge in the savory goodness of this crowd-pleasing, gluten-free favorite!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 2 tablespoons Unsalted butter
• 1 cup Shredded mozzarella cheese
• 1 quarter cup Parmesan cheese, grated
• 2 large Eggs
• 1 cup White rice flour
• 1 cup Gluten-free breadcrumbs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Vegetable oil

Directions

Step 1

Peel and dice russet potatoes. Place them in a large saucepan, cover with water, and add a pinch of salt.

Step 2

Bring the water to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

Step 3

Drain the potatoes and return them to the saucepan. Add the unsalted butter and mash until smooth.

Step 4

Mix in the shredded mozzarella cheese, Parmesan cheese, salt, and black pepper. Let the mixture cool slightly.

Step 5

Once cooled, beat one of the eggs in a small bowl and add it to the potato mixture. Mix until fully incorporated.

Step 6

Shape the potato mixture into small, cylindrical logs, about 3 inches long.

Step 7

Set up a breading station with three plates or shallow bowls. Place white rice flour in the first, beat the remaining egg in the second, and put gluten-free breadcrumbs in the third.

Step 8

Roll each croquette first in white rice flour, then dip in beaten egg, and finally coat with gluten-free breadcrumbs. Repeat until all croquettes are coated.

Step 9

Heat vegetable oil in a deep skillet or saucepan over medium-high heat. The oil should reach about 350°F (175°C).

Step 10

Fry the croquettes in batches, carefully lowering them into the hot oil. Fry until golden brown and crispy on all sides, about 3-4 minutes per batch.

Step 11

Remove the croquettes with a slotted spoon and drain on paper towels.

Step 12

Serve the gluten-free potato croquettes hot, optionally with a dipping sauce of your choice.

Nutrition Facts

Serving size	1808.2 grams (1808.2g)

Amount per serving	% Daily Value*
Calories	6515

Total Fat 494.90g	634%
Saturated Fat 95.30g	476%
Polyunsaturated Fat 268.80g
Cholesterol 534mg	178%
Sodium 5469mg	238%
Total Carbohydrate 461.70g	168%
Dietary Fiber 24.10g	86%
Total Sugars 16.60g
Protein 94.60g	189%

Vitamin D 82IU	410%
Calcium 1374mg	106%
Iron 15mg	82%
Potassium 4316mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 5.7%

Carbs: 27.6%