Ingredients

• 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

Instructions

1. Boil the potatoes until fork tender, and let cool for 20 minutes.
2. 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.
3. 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.
4. For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
5. Heat the extra-virgin olive oil in a large pot to 350 degrees F.
6. Fry in the oil in batches until the potato croquettes are crispy and golden brown.
7. Let drain on a paper towel lined plate, and serve warm.