Metsovone Croquette Recipe

Boil the potatoes

Place peeled, cut potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender (about 15–20 minutes). Drain well.

Mash and season

Return drained potatoes to the hot pot off the heat for 1 minute to dry. Mash thoroughly (ricer or potato masher) until smooth. Add 2 tbs butter and 120 ml warm milk; work until silky and lump-free. Season with 0.5 tsp black pepper, 0.25 tsp grated nutmeg, and the remaining 0.5 tsp salt (adjust to taste). Cool the mashed potatoes to room temperature, then refrigerate 20–30 minutes to firm up slightly for easier shaping.

Prepare cheese filling

In a bowl combine 250 g shredded Metsovone and 60 g softened cream cheese. Add chopped chives and 0.25 tsp black pepper. Mix until homogeneous and slightly sticky. Chill briefly if very soft so it’s scoopable (10 minutes). Form into 12 small logs or balls about 20–25 g each; place on a plate and refrigerate until firm.

Portion the potato

Divide chilled mashed potatoes into 12 equal portions (about 90–95 g each). With wet hands, flatten a portion into a disc about 2–3 mm thick in your palm.

Enclose the Metsovone

Place one chilled cheese log/ball in center of the potato disc. Wrap the potato around the cheese completely, sealing seams and rolling gently between hands to form a smooth oval or round croquette. Ensure no cheese is exposed. Repeat for all portions.

Set up coating stations

Place 1 cup flour in a shallow bowl, beat 2 eggs in a second bowl, and combine 2 cups panko with 0.25 cup cornmeal in a third bowl. One by one, dredge each croquette in flour, tapping off excess, dip into beaten egg, then roll thoroughly in breadcrumb mixture, pressing gently to adhere. For extra-durable crust, chill coated croquettes 15 minutes and repeat egg + breadcrumbs for a double coat.

Heat the oil

Pour oil into a wide, heavy pot or deep skillet to a depth of about 2–3 cm. Heat to 175°C (350°F). If you don’t have a thermometer, oil should shimmer and a small piece of bread will brown in ~45–60 seconds.

Fry croquettes

Working in batches (do not crowd), gently lower 3–4 croquettes into the hot oil. Fry, turning occasionally, until deep golden and crisp, about 3–4 minutes total. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Maintain oil temperature between 170–180°C; adjust heat as needed. Repeat with remaining croquettes.

Finish and serve

Sprinkle hot croquettes with chopped parsley, serve with lemon wedges. Let rest 1–2 minutes before cutting — the molten Metsovone will be very hot. Serve immediately for best oozy interior and crisp exterior.