Original Creole Seasoning 
Cajun Cheese-Stuffed Potato Croquettes
Crispy on the outside, cheesy on the inside! These Cajun Cheese-Stuffed Potato Croquettes by @GrillNation pair…
Get RecipeCrispy on the outside, cheesy on the inside! These Cajun Cheese-Stuffed Potato Croquettes by @GrillNation pair perfectly with creamy Comeback Sauce for a bold, crave-worthy appetizer.
Ingredients
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For the Cajun Cheese-Stuffed Potato Croquettes:
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2 pounds Yukon Gold potatoes
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2 tablespoons unsalted butter, melted
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1 cup shredded mozzarella cheese
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1/3 cup grated Parmesan cheese
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2 tablespoons cornstarch
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1 1/2 teaspoons Tony Chachere’s Original Creole Seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprkia
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2 tablespoons chopped green onions
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8 ounces pepper jack cheese, cut into small cubes
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vegetable oil for frying
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For the Cajun Garlic Parmesan Butter:
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4 tablespoons unsalted butter
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2 cloves garlic, minced
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2 tablespoons grated Parmesan cheese
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1/2 teaspoon Tony Chachere’s Original Creole Seasoning
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1 tablespoon chopped fresh parsley
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1 teaspoon fresh lemon juice
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Comeback Sauce:
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1/2 cup mayonnaise
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2 tablespoons ketchup
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1 tablespoon Dijon mustard
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1 tablespoon hot sauce
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1 teaspoon Worcestershire sauce
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1 teaspoon Tony Chachere’s Original Creole Seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1 teaspoon fresh lemon juice
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1 teaspoon honey
- Clear
Directions
- Peel and cut the Yukon Gold potatoes into chunks. Boil in salted water until fork-tender, about 15-20 minutes. Drain thoroughly and let them steam-dry for a few minutes.
- Pass the potatoes through a potato ricer into a large bowl. Add melted butter, mozzarella, Parmesan, cornstarch, Tony Chachere’s Original Creole Seasoning, garlic powder, smoked paprika and green onions. Mix until evenly combined
- Scoop portions of the potato mixture and flatten slightly in your hand. Place a cube of pepper jack in the center, then form the potato mixture around the cheese and shape into a croquette.
- Place the formed croquettes on a parchment-lined sheet pan and freeze for 30 minutes. This helps them hold their shape while frying.
- Combine all comeback sauce ingredients in a bowl and refrigerate until serving. In a separate small saucepan, melt the butter and stir in the garlic, Parmesan, Tony’s, parsley and lemon juice. Keep warm.
- Heat 2-3 inches of vegetable oil to 350°F. Working in small batches of about four, fry the croquettes for 2-3 minutes, or until crisp and golden brown.
Transfer to a wire rack or paper towel-lined plate. - Brush the hot croquettes with the Cajun garlic Parmesan butter and serve immediately with the comeback sauce for dipping.
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