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Yields12 Servings
 3 lbs Russet Potato, peeled and cut into 2 inch chunks
 2 tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 tbsp VSOP Chipotle Extra Virgin Olive Oil
  cup Grated Parmesan Cheese
 ¼ cup Flat Leaf Parsley, finely minced
 1 large Egg, lightly beaten
 1 ½ cups Bread Crumbs
 2 large Eggs, lightly beaten
 ½ lb Mozzarella Cheese, cut into 1/2 inch cubes
 2 ½ cups VSOP Extra Virgin Olive Oil, very low free fatty acid, very high polyphenol count
 1 pinch Fine Sea Salt, to taste
1

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. Drain and allow the potatoes to cool completely.

2

Mash the cooled potatoes, season with salt and pepper, and add the Garlic EVOO, Chipotle EVOO, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.

3

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl. Line a baking sheet with parchment paper.

4

Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in 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.

5

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 degrees Fahrenheit, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Season with additional sea salt, if necessary. Enjoy immediately.

Ingredients

 3 lbs Russet Potato, peeled and cut into 2 inch chunks
 2 tsp Fine Sea Salt
 1 pinch Fresh Cracked Black Pepper, to taste
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil
 1 tbsp VSOP Chipotle Extra Virgin Olive Oil
  cup Grated Parmesan Cheese
 ¼ cup Flat Leaf Parsley, finely minced
 1 large Egg, lightly beaten
 1 ½ cups Bread Crumbs
 2 large Eggs, lightly beaten
 ½ lb Mozzarella Cheese, cut into 1/2 inch cubes
 2 ½ cups VSOP Extra Virgin Olive Oil, very low free fatty acid, very high polyphenol count
 1 pinch Fine Sea Salt, to taste

Directions

1

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. Drain and allow the potatoes to cool completely.

2

Mash the cooled potatoes, season with salt and pepper, and add the Garlic EVOO, Chipotle EVOO, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.

3

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl. Line a baking sheet with parchment paper.

4

Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in 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.

5

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 degrees Fahrenheit, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Season with additional sea salt, if necessary. Enjoy immediately.

Chipotle Garlic Potato Croquettes

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