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–+ servings

Cheesy Potato Croquettes

These cheesy potato croquettes are packed with cacio e pepe flavor, crispy pancetta, and a melty mozzarella center. Coated in panko and fried until golden brown, they’re crunchy on the outside, creamy on the inside, and perfect served with extra cacio e pepe sauce for dipping. An indulgent, crowd-pleasing appetizer or snack inspired by classic Italian flavors.
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Keyword: cacio e pepe appetizer, cacio e pepe croquettes, Carbone cacio e pepe sauce, cheesy Italian appetizer, cheesy potato croquettes, comfort food appetizers, crispy potato croquettes, croquettes recipe, fried potato croquettes, Italian potato croquettes, mozzarella stuffed croquettes, pancetta croquettes, party appetizer ideas, potato appetizer, potato croquettes with cheese
Servings: 10

Ingredients

Croquettes

  • 6 medium potatoes peeled and chopped into quarters
  • 8 oz pancetta diced small
  • 16 oz mozzarella cheese shredded
  • 1 jar cacio e pepe sauce I used Carbone's

Breading

  • 1 egg
  • 60 g all purpose flour
  • 1/3 cup water adjust as needed for consistency
  • 2 cup panko breadcrumbs

Instructions

Cook the Potatoes

  • Place the chopped potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender. Drain well, then mash until smooth. Set aside and allow excess steam to escape so the mixture isn’t too wet.

Cook the Pancetta

  • Add the diced pancetta to a cold skillet and turn the heat to medium. Cooking pancetta this way allows the fat to slowly render, resulting in evenly crisp pieces without burning. Cook until golden and crispy, then transfer to a paper towel-lined plate to drain excess fat.

Make the Croquette Base

  • To the mashed potatoes, add ½ jar of the cacio e pepe sauce, the cooked pancetta, and ⅓ of the shredded mozzarella. Mix until fully combined and evenly distributed.

Shape & Chill

  • Scoop portions of the potato mixture into your hands and flatten slightly. Add extra shredded mozzarella to the center, then shape into circular puck-shaped croquettes.
  • Place them on a parchment-lined tray and freeze for 15 minutes. This step helps the croquettes firm up and prevents them from falling apart during frying.

Make the Wet Batter

  • In a bowl, whisk together the egg, flour, and water until smooth. Adjust the water as needed — the batter should be fluid enough to coat easily but thick enough to cling, similar to a light pancake batter.

     

Bread the Croquettes

  • Dip each chilled croquette into the wet batter, letting excess drip off, then coat evenly in panko breadcrumbs.

Fry

  • Heat oil in a deep pot to 350°F (175°C).
    Fry the croquettes in batches, turning occasionally, until golden brown on all sides. Do not overcrowd the pot — frying too many at once lowers the oil temperature, causing the cheese to melt and leak before the exterior becomes crisp.

Drain

  • Remove the croquettes and transfer to a paper towel-lined tray to drain excess oil.

Serve and Enjoy!

  • Garnish with chopped parsley (optional) and serve hot with the remaining cacio e pepe sauce warmed on the side for dipping.