3 lbs. russet potatoes, peeled and cut in to 2" pieces
2 tbsp Aji Verde (green Chili) Olive Oil
1 tbsp Garlic Olive Oil
1/3 cup grated Parmesan cheese
1/2 lbs. mozzarella cheese cut in to 1/2" cubes
3 large eggs
1 tbsp finely minced flat leaf parsley
2 tsp sea salt
fresh ground pepper
1 1/2 cups bread crumbs (fine)
For frying: Extra Virgin Olive Oil with a very low FFA, and very high phenol content
In a large pot add enough salted water to cover potatoes. Bring water to a boil and cook for about 15 minutes until the potatoes are tender. Allow the potatoes to completely cool. Mash the potatoes, season with salt and pepper, and add the garlic olive oil, Aji Verde (green chili) Olive Oil, Parmesan, parsley, and one of the eggs (beaten). Mix thoroughly and set to the side
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another separate bowl.
Line a baking sheet with parchment paper.
Form the potato mixture in to a 2" oblong shape. Push a piece of mozzarella in to the center, and form the potato around to completely encased. Coat each croquette in egg, and then roll in bread crumbs. Set aside on the baking sheet.
Heat 2" of Extra Virgin Olive Oil in a frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.
Makes approximately 20 croquettes