Baklouti Croquettes

Ingredients

• 3 pounds russet potatoes, peeled and cut into 2-inch chunks
• 2 tablespoons Baklouti Chili Pepper Fused Olive Oil
• 1 tablespoon Garlic Infused Olive Oil
• ⅓ cup grated Parmesan cheese
• ½ pound mozzarella cheese, cut into ½-inch cubes
• 3 large eggs
• 1 tablespoon finely minced flat-leaf parsley
• 2 teaspoons sea salt
• Fresh ground pepper, to taste
• 1½ cups fine breadcrumbs

For Frying

• Certified Ultra-Premium Extra Virgin Olive Oil with very low FFA and very high phenol content

Directions

1. Place the potatoes in a large pot with enough salted water to cover.
2. Bring to a boil and cook for about 15 minutes, until potatoes are tender.
3. Drain and allow potatoes to cool completely.
4. Mash the cooled potatoes and season with salt and pepper.
5. Add the Garlic Infused Olive Oil, Baklouti Chili Pepper Fused, Parmesan, parsley, and 1 beaten egg.
6. Mix thoroughly and set aside.
7. Beat the remaining 2 eggs in a separate bowl.
8. Place the breadcrumbs in another bowl.
9. Line a baking sheet with parchment paper.
10. Form the potato mixture into 2-inch oblong shapes.
11. Press a piece of mozzarella into the center of each oblong and shape the potato mixture around it until completely encased.
12. Coat each croquette in the beaten egg, then roll in breadcrumbs until fully coated.
13. Place on the prepared baking sheet.
14. Heat 2 inches of Ultra-Premium Extra Virgin Olive Oil in a heavy frying pan over medium-high heat.
15. When a deep-fry thermometer reaches 375°F, fry croquettes in batches until deep golden brown on all sides, about 2 minutes per side.
16. Enjoy immediately.