Potato Croquettes

I'm not good at taking food pictures, so forgive this shot. These were very good. Crisp on the outside and super creamy on the inside. I got this recipe from Anthony Bourdain's blog, but I changed it up somewhat based on what I had on hand. This is VERY time consuming to make, but they are worth it in the end!!

Potato Croquettes:
adapted from almostbourdain.blogspot.com

3-4 medium potatoes (I used Yukon gold)

1 tsp. dried parsley

1/3 cup parmesan cheese

2 eggs

1 stick of string cheese mozzarella, cut into bite size pieces

1/2 cup bread crumbs

Canola oil, for deep frying

Peel the potatoes, place in a saucepan of cold salted water and boil until tender. Drain well, put through a potato ricer or masher, then return to pan over medium heat.

Stir potato for 2-3 minutes until all moisture evaporates. Transfer to a bowl and add parsley and parmesan.

Make a well in the middle of the potato mixture and stir in one egg until the mixture is combined. Season to taste.

Shape the mixture into croquettes, about 3/4" x 2".

Place a cube of cheese in the center of each.

Lightly beat the remaining egg in a shallow bowl. Dip the croquettes into the egg, allowing the excess to drain. Then, roll in breadcrumbs, pressing to coat well.

Heat oil in deep saucepan until 320 degrees. Deep-fry croquettes, in batches, for 3-4 minutes or until golden and crisp all over. Remove with a slotted spoon, drain on paper towels and serve immediately.