Bolitas de patata con parmesano y queso

Ingredientes

• 800 grams cooked potatoes (about 5–6 medium, or 5 cups mashed)
• 70 grams Parmesan cheese (about 3/4 cup grated)
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 50 grams mozzarella cheese (1/2 cup cubed)
• 1 egg, beaten
• 5 tablespoons cornstarch
• Breadcrumbs (enough to coat all balls)
• Sunflower oil (enough to fill the pan halfway)
• Freshly chopped parsley
• Extra Parmesan cheese

Preparación

1. 1

   Prepare and mash potatoes: Peel, wash, and cut the cooked potatoes into even pieces. Mash them together with Parmesan cheese, butter, garlic powder, and salt until the mixture is smooth and creamy.

2. 2

   Form potato balls with mozzarella center: Using a cookie or ice cream scoop, portion the mashed potatoes. Take a cube of mozzarella and place it in the center of each portion, then cover with more mashed potato and gently shape into a smooth, round ball to enclose the cheese.

3. 3

   Coat the potato balls: Roll each potato ball first in cornstarch to ensure the coating sticks, then dip in the beaten egg, and finally coat evenly with breadcrumbs for a crispy exterior.

4. 4

   Optional freezing step: For better shape retention during frying, optionally freeze the coated balls for a few minutes before cooking.

5. 5

   Fry the potato balls: Heat sunflower oil in a pan to fill halfway. Fry the potato balls in batches, ensuring not to overcrowd, until they become golden brown and crisp on all sides, about 3-4 minutes per batch.

6. 6

   Drain excess oil: Transfer the fried balls onto paper towels to absorb any excess oil and maintain crispiness.

7. 7

   Garnish and serve: Sprinkle the hot potato balls with freshly chopped parsley and extra Parmesan cheese before serving to enhance the flavor and presentation.