Ingredients
1 lb. baking potatoes
kosher salt
6 oz. fresh mozzarella
2 tbsp. flat-leaf parsley
Freshly ground pepper
2 tbsp. extra-virgin olive oil
2 medium tomatoes
2 tbsp. finely chopped basil
1 c. plain dry bread crumbs
3 large eggs
1 tbsp. Dijon mustard
2 clove garlic
vegetable oil
Preparation
Step 1In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt, and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.Step 2Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl.Step 3Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic, and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.Step 4In a large saucepan, heat 1 inch of vegetable oil to 350 degrees F. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce.
