Bolitas de patata Marry Me

Ingredientes

• 3 medium russet potatoes, peeled
• 6 oz mozzarella, cubed
• 3 tablespoons cornstarch
• 3 tablespoons grated Parmesan
• 1 tablespoon minced fresh basil
• 2 teaspoons garlic (minced or grated)
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 1 tablespoon tomato paste
• Kosher salt and black pepper, to taste
• Vegetable oil, for frying
• Extra grated Parmesan and chopped fresh parsley, for finishing
• 1 cup mayonnaise
• 1/4 cup grated Parmesan
• 1 garlic clove, minced
• 2 tablespoons minced sun-dried tomatoes
• 1 tablespoon minced fresh basil
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• Kosher salt and black pepper, to taste

Preparación

1. 1

   Make the dipping sauce: In a small bowl, stir together the mayonnaise, Parmesan, garlic, sun-dried tomatoes, basil, oregano, tomato paste, and a generous pinch of salt and pepper. Taste and adjust seasoning as needed. Set aside.

2. 2

   Boil and rice the potatoes: Place whole, unpeeled russet potatoes in the Titanium Perfect Pot Pro and cover with cold water. Bring to a boil and cook until fork-tender, 20 to 30 minutes depending on size. Drain and pass the potatoes through a ricer or grate on the large holes of a box grater while still warm.

3. 3

   Mix the dough: In a large bowl, combine the warm riced potatoes with the cornstarch, Parmesan, basil, garlic, onion powder, oregano, tomato paste, and a generous amount of salt and pepper. Use clean hands or a spatula to mix until everything is evenly combined and a cohesive dough forms.

4. 4

   Form the puffs: Scoop the mixture into balls about 2 tablespoons each in size, add a cube of mozzarella, and roll gently between your hands to shape. You should get roughly 12 to 14 puffs.

5. 5

   Heat the oil: In the Titanium Large Always Pan Pro add enough vegetable oil to reach a depth of about 1½ inches. Heat over medium-high until the oil reaches 350°F (175°C).

6. 6

   Fry the puffs: Working in batches to avoid crowding, carefully lower the potato balls into the hot oil. Fry, turning occasionally, until deeply golden brown on all sides, 3 to 4 minutes per batch. Transfer to a paper towel–lined plate to drain.

7. 7

   Finish and serve: While still hot, toss the fried puffs with a sprinkle of grated Parmesan and chopped parsley. Serve immediately with the “Marry Me” sauce on the side.