Potato Croquettes with Zucchini and Mortadella

Method

1. Cook the potatoes without water: place halved red potatoes in a microwave-safe bag and microwave on high for about 6 minutes until tender.
2. Mash the cooked potatoes with a potato masher.
3. Grate the zucchini using a coarse grater. The amount of zucchini should be about two-thirds of the potatoes (e.g., 200g zucchini for 300g potatoes).
4. Mix the mashed potatoes with grated zucchini, chopped basil, grated parmesan (about 70g per 300g potatoes), a pinch of salt, and pepper.
5. Add half a beaten egg to bind the mixture. Mix well until the dough no longer sticks to the bowl.
6. Cut mortadella into small dice. Cut smoked scamorza into strips for the filling.
7. Take a portion of the potato mixture, flatten it, place a piece of scamorza in the center, and shape into a croquette.
8. Prepare the batter: mix some all-purpose flour with water to make a thin, light batter that acts as a glue.
9. Dip each croquette into the flour-water batter, then coat with panko breadcrumbs. Press well to adhere.
10. Heat peanut oil to 170°C in a deep fryer or pot.
11. Fry the croquettes in batches: dip in and out of the oil to prevent over-browning, then finish frying until golden and crispy, about 3-4 minutes.
12. Using a wire rack to hold the croquettes above the oil after frying helps keep them crispy. Do not place on paper towels as they will become soggy.
13. Serve immediately while the cheese is still melted and stretchy.