Crispy-crunchy on the outside, with soft billowy spicy Baklouti Agrumato spiked potato on the inside, concealing a gooey melted cheese center.
3 lbs russet potatoes, peeled & cut into 2″ chunks
2 Tbs Baklouti Chili Pepper Agrumato Olive Oil
1 Tbs Garlic Infused Olive Oil
1/3 cup grated Parmesan cheese
1/2 lb mozzarella cheese cut in to 1/2″ cubes
3 large eggs
1 Tbs finely minced flat leaf parsley
2 teaspoons sea salt
Fresh ground pepper to taste
1 1/2 cups fine bread crumbs
For frying: Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content
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 infused olive oil, Baklouti Chili Pepper Agrumato, 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 in to a 2″ oblong shape. Push a piece of mozzarella into the center of each oblong, and form the potato around it 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″ of Ultra Premium Extra Virgin Olive Oi 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.
Makes approximately 20 croquettes
Can be served with Chipotle Lime Aioli
1 cup Chipotle Olive Oil
2 large egg yolks at room temperature*
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice
• In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined.
VERY SLOWLY, begin to drizzle in the Chipotle Olive Oil while the machine is running.
Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
• Once the olive oil is completely poured in and emulsified, store aioli in a sealed container and refrigerate.
*This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.