Potato Panzarotti

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender about 10 minutes. Drain peel and mash them in a bowl.

Combine mashed potatoes 1 1/4 cups breadcrumbs eggs flour Parmesan cheese pecorino cheese parsley salt and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval cylindrical croquette. Repeat with remaining mixture.

Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.

Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown about 2 minutes per side turning as needed. Drain on paper towels.