Potato croquettes with mozzarella
Description
The great advantage of croquettes is that you can prepare different sauces to go with them at the same time, such as sour cream, creamy, cheesy, tomato, vegetable, or spicy and aromatic sauces. Inside, they turn out tender, while outside they have a golden, crispy crust. These croquettes make an excellent substitute for regular french fries or cheese sticks. 1. I don't peel the potatoes, but wash them thoroughly and place them in a pot with water, boiling until cooked. 2. I let the cooked potatoes cool, then peel and mash them into a puree. Add finely grated Parmesan, egg yolks, salt, pepper, and 1 tablespoon of flour, then mix well. 3. Put the remaining flour into a separate bowl, place breadcrumbs in another bowl, and beat 2 chicken eggs in a third. Cut mozzarella into small cubes. 4. Take a small piece of the potato mixture and roll it into a ball, then flatten it slightly. Place 1 or 2 cubes of mozzarella in the center, seal the edges, and shape into the desired form (I make cylinders). 5. Dip each cylinder first into flour, then into the beaten egg, and finally into the breadcrumbs. 6. Fry the croquettes in plenty of hot oil until golden brown and crispy. Serve hot with sour cream sauce.