The recipe this month comes directly from Rachel Bradley and highlights our unique Baklouti Fused Olive Oil. The baklouti chili pepper comes from Tunisia off of the Barbary Coast of North Africa. This rare baklouti chili pepper oil is exclusive to our distributor Veronica Foods.
“Its made by crushing fresh, early harvest organic olives with an almost equal ratio of fresh, whole, green Baklouti chilies at our organic mill in Tunisia. After being crushed together, the two are mixed in the malaxer which fuses the fresh green essential oil of the Baklouti pepper with the organic olive oil.”
These crispy potato croquettes have a gooey mozzarella center which complements the spicy kick of the Baklouti Fused Olive Oil.
3 pounds russet potatoes, peeled and cut in to 2″ chunks
2 tablespoons Olive This! Baklouti Chili Pepper Olive Oil
1 tablespoon Olive This! Garlic Infused Olive Oil
1/3 cup grated Parmesan cheese
1/2 pound mozzarella cheese cut in to 1/2″ cubes
3 large eggs
1 tablespoon finely minced flat leaf parsley
2 teaspoons sea salt
fresh ground pepper to taste
1 1/2 cups fine bread crumbs
For frying: Use an extremely fresh, Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content for high heat stability such as any one of our robust single varietal oils.
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Olive Oil, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture in to a 2″ oblong shape. Push a piece of mozzarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.
Heat 2″ of Ultra Premium Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.
Makes approximately 20 croquettes
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