Mozzarella Potato Bombs by @maritoemoglie_incucina

35 min

4 servings

🥔

500 g

Potatoes

🥖

60 g

Breadcrumbs

🌽

32 g

Cornstarch

🧂

15 ml

Salt

⚫

5 ml

Black pepper

🥚

36 g

Egg yolks

🧀

150 g

Mozzarella

🥚

66 g

Egg whites

🍝

100 g

Tagliolini

🫗

1 l

Frying oil

  1. Mash
    • boiled potatoes

    Mash the 500 g boiled potatoes until smooth.

  2. Add
    • breadcrumbs
    • cornstarch
    • salt

    Add breadcrumbs, cornstarch, salt, black pepper, and egg yolks to the mashed potatoes.

  3. Mix
    • Potatoes

    Mix the potato mixture until it becomes uniform and moldable.

  4. Cut
    • mozzarella

    Cut the mozzarella into 12 small pieces.

  5. Flatten
    • boiled potatoes

    Portion the potato mixture into 12 equal pieces and flatten one piece in your hand.

  6. Seal
    • mozzarella
    • Potatoes

    Place one mozzarella piece in the center and seal the potato mixture into a ball.

  7. Whisk
    • egg whites
    • tagliolini pasta

    Whisk the egg whites until loosened and break the tagliolini into small pieces.

  8. Dip
    • egg whites
    • tagliolini pasta
    • Potatoes

    Dip each potato ball in egg whites and coat it with broken tagliolini.

  9. Heat
    • frying oil

    Heat the frying oil in a deep frying pan until hot for deep-frying.

  10. Fry
    • frying oil

    Fry the coated balls in batches until deeply golden, about 3 to 4 minutes per batch.

  11. Drain

    Lift out the fried balls and drain them briefly on paper towels before serving hot.

Mozzarella Potato Bombs by @maritoemoglie_incucina

35 min

4 servings

🥔

500 g

Potatoes

🥖

60 g

Breadcrumbs

🌽

32 g

Cornstarch

🧂

15 ml

Salt

⚫

5 ml

Black pepper

🥚

36 g

Egg yolks

🧀

150 g

Mozzarella

🥚

66 g

Egg whites

🍝

100 g

Tagliolini

🫗

1 l

Frying oil

Preparation Steps

  1. Step 1/11

    Mash the 500 g boiled potatoes until smooth.

    🥔boiled potatoes
    🥔potato masher
    🥣mixing bowl

  2. Step 2/11

    Add breadcrumbs, cornstarch, salt, black pepper, and egg yolks to the mashed potatoes.

    🥖breadcrumbs
    🌽cornstarch
    🧂salt
    ⚫black pepper
    🥚egg yolks
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/11

    Mix the potato mixture until it becomes uniform and moldable.

    🥣mixing bowl

  4. Step 4/11

    Cut the mozzarella into 12 small pieces.

    🧀mozzarella
    🔪knife
    🪵cutting board

  5. Step 5/11

    Portion the potato mixture into 12 equal pieces and flatten one piece in your hand.

    🥔boiled potatoes

  6. Step 6/11

    Place one mozzarella piece in the center and seal the potato mixture into a ball.

    🧀mozzarella

  7. Step 7/11

    Whisk the egg whites until loosened and break the tagliolini into small pieces.

    🥚egg whites
    🍝tagliolini pasta
    🥣mixing bowl

  8. Step 8/11

    Dip each potato ball in egg whites and coat it with broken tagliolini.

    🥚egg whites
    🍝tagliolini pasta
    🥣mixing bowl

  9. Step 9/11

    Heat the frying oil in a deep frying pan until hot for deep-frying.

    🫗frying oil

  10. Step 10/11

    Fry the coated balls in batches until deeply golden, about 3 to 4 minutes per batch.

    🫗frying oil
    🥄slotted spoon

  11. Step 11/11

    Lift out the fried balls and drain them briefly on paper towels before serving hot.

    🥄slotted spoon
    🧻paper towels

Composition

Ingredients

Types

Grains, Seasonings, Eggs, Dairy, Fats and Oils

Ingredients

Potatoes, Breadcrumbs, Cornstarch, Salt, Black pepper, Egg yolks, Mozzarella, Egg whites, Tagliolini, Frying oil

Notes

Potatoes (medium, boiled), Mozzarella (to taste, for stuffing), Tagliolini (to taste, broken, for coating), Frying oil (hot, for frying)

Allergens

gluten, eggs, milk

Dietetics

Dietary regimen

Vegetarian

Calories

385 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 43g, Fat: 17g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 230mg, Potassium: 470mg, Sodium: 690mg, Iron: 1.8mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.4mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

potato masher, mixing bowl, measuring spoons, knife, cutting board, slotted spoon, paper towels

Appliances

Stove

Type

Type

Type Of Dish

Snack, Starter, Appetizer, Side Dish

Occasions

Aperitif, Party, Game Day, Casual Dinner

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Melty, Soft

Flavors

Savory, Cheesy, Salty, Peppery, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours after frying), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 30 days (Freeze in a single layer before transferring to an airtight container,Reheat from frozen until hot throughout)