
After the smoke clouds cleared from the first charcoal brick, we tried again and were rewarded this time with little golden logs of gooey, cheesy-filled decadence. The two main tricks are to a) really make sure your breadcrumbs are seasoned well, and b) WATCH THE OIL!! Never leave it unattended. I will not be responsible for house fires, so you have been warned!
Andrew and his dad have recently asked for these to be made again, and I definitely intend to indulge them! I love the looks on people's faces when they bite into something truly special that they enjoy.
Here's

Potato Croquettes
1 1/3 lb. potatoes, peeled
2 eggs
1 mozzarella ball, cut into thin strips
1 cup dry seasoned breadcrumbs (garlic, oregano and cayenne)
Salt and pepper
oil for frying (measure ½ olive, ½ vegetable)
- Boil potatoes until fork tender (about 15-20 minutes) and let cool for 20 minutes. In a large bowl, mash potatoes.
- Add salt, pepper and one egg and mix well until all the ingredients are evenly distributed.
- Create logs of potato that are around 1 1/2 inches thick by 3 inches long.
- Create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure mozzarella is fully covered.
- Dip potato logs in a separately beaten egg and cover with breadcrumbs.
- Fry in hot oil until the potato croquettes are crispy and golden brown. Let cool slightly on a paper towel and serve warm
As an after, I found this cute poem here about the fear of frying:
Fear of Frying
The story of my life is sad,
But I'll tell you, if you like.
I was born dirt poor in the richest soil
in a town called Spudsville Pike.
One day I got snatched away from my home
and then thrown in the back of a truck.
My eyes could see life on the road was not easy,
so I smiled and wished myself luck.
I knew that I'd be a success in the world,
no matter what trials lay ahead.
I was told that the world would butter me up
But boy, what a line I'd been fed!
I knew life had taken a turn for the worst
when I first saw those golden arches.
Now my hope for the future is fried
just because I am one of your favorite starches!
(C) 1998, Arden Davidson
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