Soft Mozzarella and Basil Croquettes (approx. 20 pieces)

Ingredients:

250g floury potatoes

150g mozzarella (well drained)

2 tbsp grated Parmesan cheese

6 to 8 fresh basil leaves, chopped

1 egg yolk

Salt, pepper, nutmeg

Breadcrumbs (panko or regular)

Flour

2 beaten eggs

Oil for frying

Preparation:

1. Prepare the base

Boil or steam the potatoes, then mash them thoroughly.

Let cool, then add:

egg yolk

Parmesan cheese

chopped basil

salt, pepper, and a pinch of nutmeg

Cut the mozzarella into small cubes (1 to 1.5 cm) and pat them dry on paper towels.

2. Shaping

Take a small portion of the puree (about 1 tablespoon).

Flatten it in your hand, place a cube of mozzarella in the center.

Close and shape into a ball or small cylinder.

Repeat for all the croquettes.

3. Breading

Coat each croquette in:

Flour

Beaten eggs

Breadcrumbs (for extra crispiness, use panko breadcrumbs)

Tip: For a thicker, golden crust, repeat the egg and breadcrumb coating a second time.

4. Cooking

Heat a large pan of oil to 170-180°C (330-356°F).

Dip the croquettes a few at a time for 2 to 3 minutes, until golden brown and crispy.

Drain them on paper towels.

Serve with:

Homemade tomato coulis

Basil or pesto sauce

Lemon mayonnaise