Ingredients:

• 1½ cups flour 
• 2 cups panko breadcrumbs 
• 2 beaten eggs
• 3 ounces mozzarella cheese, 10-12 half-inch cubes
• 1 heaping teaspoon Old Bay seasoning
• 1 heaping teaspoon garlic powder
• 4 cups leftover Idaho russet mashed potatoes
• 6 cups oil for frying
• Salt to taste 

Directions:

1. Set up a station with three bowls: one for flour, one for panko, and one for egg wash. Prepare a bowl with mozzarella cubes. 
2. Heat oil in a large, deep skillet to 350°F. I heat my oil over medium heat while I make the potato balls.  
3. Add Old Bay seasoning to panko bowl and gently mix. Place garlic powder into flour bowl and gently mix. 
4. To make the croquettes, take a golf ball-sized (or slightly larger) portion of mashed potatoes and tuck a cube of mozzarella into the center. Close the potatoes around the cheese and roll into a ball.
5. Once all balls are rolled, roll each ball one at a time into the flour, the egg wash, and then panko. Be sure to fully coat each ball.  
6. Repeat process until each croquette is rolled. 
7. Gently place croquettes into hot oil and fry until deeply golden all around. Flip each ball about 2 minutes into the cooking process to ensure an even cook.  Drain on paper towels or a cooking rack. Serve hot with your favorite marinara.