Potato bombs, super stringy and super crispy
Friends, we have an easy easy question for you: who among you does not have potatoes in the house? Let’s face it, potatoes are good in all kinds of ways, whether you pan-fry them, bake them, roast them or boil them they always have their uses. Today, however, we want to amaze you with a very easy, but nothing short of sensational recipe: potato bombs.
What are we talking about? Suuuuper crispy balls on the outside and super soft and stringy on the inside. In short, as the name implies, real taste bombs, perfect to serve as an appetizer or a starter.
Ingredients :
- 800g (1.75 lbs) potatoes
- 2 eggs
- 150g (1 1/4 cups) all-purpose flour (plain flour)
- 7g (1 1/2 tsp) instant yeast for savory dishes
- 200g (7 oz) melting cheese (e.g., mozzarella or cheddar)
- Sun-dried tomatoes, to taste
- Breadcrumbs, as needed
- Peanut oil, for frying
- Salt, to taste
How to prepare Crispy Potato Bombs:
- Boil peeled and cut potatoes in chunks in plenty of boiling salted water. Once cooked, mash them in a bowl and mix them together with the sifted flour and baking powder, the egg, and adjust the salt.
- Transfer the mixture to a lightly floured work surface and knead it with your hands until it forms a smooth, soft dough ball.
- Take 50 g of the dough, form disks with your hands and insert shredded string cheese and a sun-dried tomato in the center. Then close the dough tightly until it forms a ball. Do the same process until all the dough is used up.
- Dip the balls first in egg and then in breadcrumbs.
- Fry them in plenty of seed oil to temperature, turning often, until they get a nice golden crust. Lay them on paper towels and enjoy them once they have cooled.
Bon Appétit!
