3 lbs. russet potatoes, peeled and cut into 2 inch chunks
2 Tbsp. Cayenne Olive Oil (may use Chipotle, or Harissa)
1 Tbsp. Garlic Olive Oil
1/3 c. grated Parmesan cheese
1/2 lb. mozzarella cheese cut into 1/2 inch cubes
3 large eggs
1 Tbsp. finely minced flat leaf parsley
2 tsp. sea salt
fresh ground pepper, to taste
1 1/2 c. fine bread crumbs
Mild, Medium or Robust Extra Virgin Olive Oil
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely.
Mash the cooled potatoes, season with salt and pepper, and add the Garlic and Cayenne Olive Oils, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture into a 2-inch oblong shape. Push a piece of mozzarella into the centre of each oblong and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.
Heat 2 inches of Extra Virgin Olive Oil in a heavy 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.