Serves 1
Directions
- 1Peel and cut the potatoes into 2-inch cubes.
- 2Boil the potatoes 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 the potato mixture starts to form a dough.
- 6Take some potato filling, flatten it, and add a square of mozzarella cheese.
- 7Close the potato filling around the mozzarella to form a ball shape.
- 8Repeat this process with the remaining potato filling to form balls and set them aside.
- 9In a separate bowl, combine all-purpose flour, cornstarch, salt, black pepper, and garlic powder to make the dry batter.
- 10Mix the dry batter well and set aside.
- 11In another bowl, whisk together eggs and water to make the egg wash.
- 12In a third bowl, combine panko breadcrumbs and parsley.
- 13Dip each potato ball in the dry batter.
- 14Then dip each potato ball in the egg wash.
- 15Finally, coat each potato ball evenly in the panko breadcrumb mixture.
- 16Heat the oil to 350°F.
- 17Fry the potato balls in batches for 2 to 3 minutes, or until they are golden brown and crispy.
- 18Sprinkle some more Parmesan cheese on top before serving and enjoy.
Ingredients
- 4 large Yukon gold potatoes
- 4 tbsp corn starch
- Salt to taste
- 1 tbsp garlic powder
- 1 tsp black pepper powder
- 1 tsp dried parsley
- 0.5 cup freshly grated Parmesan cheese
- Oil for frying
- 8 oz Mozzarella Cheese Block, cut into small squares
- 0.25 cup Parmesan cheese (for garnish)
- 1 cup all-purpose flour
- 1 tbsp corn starch
- Salt to taste
- 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 bowlthird bowlpotmasher
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