Serves 1
Directions
- 1Peel and cut the potatoes into 2-inch cubes.
- 2Boil them in salted water until fork-tender.
- 3In a mixing bowl, mash the potatoes.
- 4Add corn starch, salt, pepper, garlic powder, dried parsley, and Parmesan cheese to the mashed potatoes.
- 5Mix thoroughly until it starts to form a dough.
- 6Take some potato filling, flatten it, and add a square of mozzarella cheese.
- 7Close it to form a ball shape.
- 8Repeat this process with the remaining potato filling to form balls and set them aside.
- 9In a separate bowl, make the dry batter by adding all-purpose flour, cornstarch, salt, black pepper, and garlic powder.
- 10Mix well and set aside the dry batter.
- 11In another bowl, make the egg wash by whisking together eggs and water.
- 12In a third bowl, combine panko breadcrumbs and parsley.
- 13Dip each potato ball in the dry batter, then in the egg wash, and finally in the panko breadcrumb mixture, coating them evenly.
- 14Heat the oil to 350°F.
- 15Fry the potato balls in batches for 2 to 3 minutes, or until they are golden brown and crispy.
- 16Sprinkle some more Parmesan cheese on top before serving and enjoy.
Ingredients
- 4 large Yukon gold potatoes
- 4 tbsp corn starch
- to taste Salt
- 1 tbsp garlic powder
- 1 tsp black pepper powder
- 1 tsp dried parsley
- 0.5 cup freshly grated Parmesan cheese
- for frying Oil
- 8 oz Tillamook Whole Milk Mozzarella Cheese Block, cut into small squares
- 0.25 cup Parmesan cheese (for garnish)
- 1 cup all-purpose flour
- 1 tbsp corn starch
- to taste Salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 2 eggs
- 3 tbsp water
- 1 cup panko breadcrumbs
- 1 tsp parsley, dried
Equipment
mixing bowlseparate bowlanother bowlthird bowl
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