Created by Tisme on November 3, 2017
Step 1: Combine the cold potato, two eggs, fresh parsley, mozzarella and flour, check the seasoning and add salt or pepper as needed.
Step 2: Roll the potato mix into bite-sized balls and place them on a tray in the fridge for at least an hour.
Step 3: For crumb mix; mix together the other three eggs and milk in a shallow bowl - Place the breadcrumbs on a tray next to them.
Step 4: Heat enough oil for deep-frying in a large saucepan over medium-high heat.
Step 5: Roll the balls in the egg wash, then the breadcrumbs and deep-fry, in batches, for about 3 minutes each. The crumb should be golden and the cheese melted on the inside.
Step 6: Transfer the croquettes to paper towel to drain and enjoy hot with lemon squeezed over the top, sour cream or tomato relish.