This appetizer is not only easy to prepare but also a flavor-packed winner that will charm your taste buds. The versatility of the recipe allows you to experiment with various cheese varieties, unlocking endless taste possibilities. Whether you’re hosting a party or simply seeking a scrumptious snack, these croissants will undoubtedly steal the show. The tender potato dough envelopes the savory cheese filling, creating a divine marriage of textures and tastes. The delightful aroma of frying croissants will fill your kitchen, setting the stage for a culinary experience like no other. As you bite into these golden-brown wonders, you’ll be transported to a world of pure gastronomic pleasure. So, without further ado, let the sizzle of hot oil and the enchanting combination of flavors guide you on this culinary journey. Prepare to be captivated by the magic of Potato Cheese Croissants, and savor every delicious moment!
Potato Cheese Croissants are a quick and incredibly tasty dish made from potato dough and cheese, prepared from simple and readily available ingredients. If desired, you can replace the Parmesan cheese with any other hard cheese, and it will still be equally delightful.
For the dough:
- 7 oz (200 g) potatoes
- 3.5 oz (100 g) flour, depends on the potatoes’ texture, add more if watery
- 3 tbsp grated Parmesan cheese
For the filling:
- Cheese to taste (it’s better to mix several varieties)
- Vegetable oil for frying
Potato Cheese Croissants: Step-by-step recipe
- Boil the potatoes until fully cooked. Mash the boiled potatoes and let it cool to room temperature.
- Add Parmesan cheese, salt, and flour to the mashed potatoes, then knead the dough until soft and non-sticky.
- Roll out the dough on a floured surface into a circle and cut it into sectors.
- Place a small amount of cheese on the edge of each dough sector and roll it into a croissant shape.
- In a deep saucepan, pour vegetable oil and heat it to a high temperature.
- Fry the croissants in hot oil until they turn golden brown.
- Place the cooked croissants on a paper towel to remove excess oil.