1/3 cup grated Parmesan Cheese1/2 lb Mozzarella Cheese cut into 1/2” cubes
3 large eggs1 Tbsp finely minced flat leaf parsley
2 tsp sea salt & fresh ground pepper to taste1 1/2 cup fine bread crumbs
2 Tbsp VS EVOO with high phenol content
Place potatoes in large pot with enough salted water to cover. Boil approximately 15 minutes or until potatoes are tender. Mash completely cooled potatoes with salt and pepper. Thoroughly mix Garlic Olive Oil and Baklouti Chili Pepper Olive Oil, Parmesan, parsley, and one beaten egg.
Beat remaining 2 eggs in separate bowl, and add bread crumbs to another separate bowl. Line baking sheet with parchment paper.
Form potato mixture into a 2” oblong shape. Push a piece of mozzarella into the center of each, and form the potato around cheese so that it is completely encased. Coat each croquette in egg, and roll in bread crumbs to thoroughly coat. Set aside on baking sheet.
Heat EVOO in heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown, about 2 minutes per side.