Trinity Korokke

Preparation

1. Step 1

   Bring a large saucepan of water to a boil. Cook the potatoes for 10 minutes, or until tender. Add the celery, onion, and bell pepper and boil for 4 more minutes. The veggies will be lightly boiled but still have a crisp bite. Drain the contents of the pan, transfer to a large bowl, and mash the vegetable mixture together with a large spoon, ideally a slotted spoon or a potato masher. (The celery, onion, and bell pepper will retain their shape.) Add the salt and black pepper, then chill in the fridge for 15 minutes, or until cool enough to handle.

   Step 2

   While the potato mixture is cooling, prepare your dredging station. In a shallow bowl, combine the flour and panko. In a separate bowl, whisk together the eggs, mayo, and milk.

   Step 3

   Remove the potato mixture from the fridge and stir in the shredded mozzarella. Scoop out ¼-cup portions of the mixture and shape into discs. Dip each disc into the wet dredging mixture, then the dry mixture, ensuring each disc is evenly coated.

   Step 4

   In a large skillet, heat the oil over medium heat until it is shimmering. Working in batches so as not to crowd the pan, fry the croquettes for 2 to 3 minutes on each side, until golden brown. Repeat this with the rest of the croquettes, adding more oil to the pan as needed so that the oil reaches halfway up the croquettes. Serve immediately with katsu sauce or ketchup for dipping, if desired.