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Boil potatoes until fork tender and let cool for 20 minutes. In a large bowl, mash potatoes. For a creamier texture, use a potato ricer. |
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Add freshly grated parmigiano cheese, chopped parsley, salt and pepper, one egg and mix well until all the ingredients are evenly distributed. |
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Grab a handful of mashed potatoes and create logs that are 1 1/2 inch 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 mozzarella is fully covered. Reshape if necessary. |
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For the batter, dip potato logs in a beaten egg and cover with breadcrumbs. |
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Fry in hot extra virgin olive oil until the potato croquettes are crispy and golden brown. |
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Let cool on a paper towel and serve warm. |
