Potato Croquettes

Method

1. Boil whole potatoes in salted water until fork tender.
2. Drain and mash with a potato masher. Let cool completely.
3. Transfer mashed potatoes to a bowl. Add egg, grated Parmesan, salt, and pepper. Mix well with your hands.
4. Take a portion of the mixture and shape it in your hands. Place a dry piece of mozzarella in the center (optional). Seal and compact to remove air.
5. Roll into a cylinder shape on a flat surface. Repeat for all. Place on a tray and refrigerate for at least 1 hour.
6. Prepare two bowls: one with beaten egg, one with breadcrumbs. Dip each croquette first in egg, then in breadcrumbs.
7. Heat abundant oil in a deep pan. Test temperature by inserting a toothpick; bubbles should form around it.
8. Fry a few croquettes at a time to avoid lowering the oil temperature.
9. For plain croquettes (without mozzarella): fry until golden brown, then remove. For filled croquettes: fry a bit longer until the mozzarella melts, but be careful not to over-fry.
10. Drain on paper towels and serve hot.