For frying: Extra Virgin Olive Oil with a very high polyphenols content
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely.
Mash the cooled potatoes, season with salt and pepper, and add the Garlic Olive Oil, Baklouti Green Chili Olive Oil, parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs in another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture into 2" oblong shapes. Push a piece of mozzarella into the center of the oblong, and form the potato around it so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.
Heat 2" of Extra Virgin Olive Oil in a heavy frying pan over medium-high heat. When a deep fry thermometer reaches 375 degrees, fry the croquette in batches until golden brown on all sides, about 2 minutes per side.