• Peel the potatoes and cook uncut in boiling salted water until fork tender. Then mash or rice them
• In a bowl combine the mashed potatoes, beaten eggs, flour, pecorino Romano, and parsley. Salt and pepper to taste.
• Mix well to combine, the consistency should be wet enough to form but dry enough as to not fall apart.
• Using a tablespoon or cookie scoop grab roughly a 1/4 cup of the potato mixture place in the palm of your hand and place a piece of mozzarella cheese in the center than roll into log shape about 2 inches long. Repeat the process for all the potatoes. You should have 10 -12 croquettes.

FOR THE COATING AND FRYING

• Place the slightly beaten eggs in a bowl in another add the breadcrumbs, grated Pecorino Romano, and Italian parsley
• Dip each potato croquette first in the egg then roll each one in the breadcrumb mixture. Lay on a parchment lined baking sheet. At this time they can be placed in the refrigerator to set up ( can be left overnight) or fried right away.
• In a heavy pot heat 1 inch of the oil to 350 F.
• Once the oil reaches frying temperature begin frying the croquettes in batches as to not overcrowd the pan 5-6 minutes or until golden on both sides.
• Sprinkle with additional salt if preferred and chopped Italian parsley.