Step 1

Wash the potatoes, then place them into a large pot and cover with cold water. Place the pot on the stove and bring to a boil. Cook the potatoes for 10-15 minutes or until tender.

Step 2

Remove the potatoes from the water and allow to cool at room temperature. Peel the potatoes and discard the skin.

Step 3

Use a box grater to grate the potatoes into a large bowl.

Step 4

Add the ricotta, lemon zest, parmesan, parsley, thyme, rosemary, salt, and pepper to the bowl of potatoes. Mix well to combine.

Step 5

Add 2 heaped tablespoons of the potato mixture to the palm of your hand, then break off a few pieces of mozzarella (or chop up the cheese beforehand) and place them into the center of the potato mixture.

Step 6

Close the croquette to conceal the cheese and shape the mixture into a pointed oblong. Set aside and repeat with the remaining mixture. (You should have enough for 18 croquettes.)

Step 7

Set out 3 medium-sized bowls, then add the flour, eggs, and breadcrumbs into their own bowl. Use a fork to whisk the eggs until combined.

Step 8

Dip the croquettes into the flour, then into the egg, and then into the breadcrumbs to thoroughly coat. Set aside.

Step 9

To make the sauce, add the mayonnaise, minced garlic, lemon juice, parsley, capers, salt, and pepper to a bowl, and mix well.

Step 10

Place a medium pot on the stovetop over medium-high heat and add in the vegetable oil. Heat to 350 F.

Step 11

Fry the croquettes in batches of 3 for 2 minutes each, or until dark golden brown and crispy.

Step 12

Remove the croquettes from the pot and place onto a paper towel-lined plate to drain off any excess oil.

Step 13

Place the warm croquettes onto a large serving plate along with the sauce. Garnish with the parsley leaves and lemon slice, if using, and enjoy.