Inspired by Red Snapper!

Our friends, Ed and Joyce, own a fabulous restaurant on the island of Ko Lanta, Thailand, called Red Snapper.  Every time we visit them we never fail to order our favorite item on their menu.  This recipe was inspired by Red Snapper and is my interpretation of their Cheese & Jalapeno Croquettes!

Ingredients

6 large potatoes, peeled and cut into cubes

40g unsalted butter

1/2 cup jalapenos, chopped

1/4 cup coriander, chopped

200g mozzarella cheese block, cut into sticks

1 cup all purpose flour

3 large eggs

2 cups of fresh breadcrumbs

salt and pepper

Vegetable oil for frying

First, boil potatoes in a pot of salted water with an inch of water above the potatoes for about 15 minutes until the potatoes are tender. To be sure they are tender and cooked, poke the potatoes with a knife and if it slides off easily, the potatoes are ready and can be removed from the stove. Drain and return to pot. Immediately add butter and mash the potatoes.  Set it aside and let it cool completely.

Meanwhile, rinse and chop coriander and jalapenos. Cut mozzarella into slim sized finger sticks. Next, place flour into a large bowl and season it with salt and pepper for dusting. In another bowl, crack eggs and add 3 tablespoons of water and whisk it. In a third bowl, place breadcrumbs.

When mashed potatoes have cooled down, add chopped coriander and jalapenos. Mix them well. Then, take a stick of mozzarella, a palmful of mashed potatoes and nicely coat the mozzarella. Be sure to cover the mozzarella entirely and shape it into a bite size, thumb-like form. Keep repeating this step till you are done with the mashed potatoes and mozzarella sticks.

Once done, follow the next three steps. First, dust with flour. Then, dunk and coat in egg wash. Finally, crumb it! Keep repeating this process till you are done with all of them.

Line a plate with paper towel. Heat oil for deep frying or in a pan that is deep enough to sink croquettes halfway so all you need to do is turn them once. Cook them in batches. Be sure to never overcrowd the pan. Cook the croquettes to a nice golden brown and remove to the lined plate. Fry the rest and serve immediately. *NOTE: They are best served whilst HOT! Enjoy!!!

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