- 1 1/2 pounds potatoes, peeled
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 1/2 cup finely chopped fresh parsley
- Salt and freshly ground black pepper
- 2 eggs
- 1 mozzarella ball, cut into thin strips
- 1 cup dried bread crumbs
- Extra-virgin olive oil, for frying
Preparation time 50mins
Cooking time 50mins
Boil the potatoes until fork tender, and let cool for 20 minutes.
In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
Heat the extra-virgin olive oil in a large pot to 350 degrees F.
Fry in the oil in batches until the potato croquettes are crispy and golden brown.
Let drain on a paper towel lined plate, and serve warm.