Maria’s Potato Croquettes

Peel and halve 4 Idaho or baking potatoes with a high starch content.
Boil until easily pierced with a fork.
Rice or mash cooked potatoes with fork
Chop parsley.
Add parsley and grated Parmesan or Romano cheese.
Separate two eggs, save whites.
Add yolks to potato mixture.
Add fresh ground pepper and mix well.
Slice 1/2 lb. mozzarella.
Cut into sticks.
Shape potato mixture…
creating indentation
for cheese.
Fold potato mixture over cheese.
Coat with beaten egg whites.
Mix plain breadcrumbs with grated Parmesan or Romano cheese.
Roll croquettes on paper to coat with breadcrumbs.
Tap ends to shape evenly.
Fry in one inch of oil.
Remove from pan and drain when golden brown.
Yum…