Serving size: 15 balls
Ingredients
6 medium russet potatoes
½ cup green onions, finely chopped
½ cup ham, finely chopped (Omit to make this vegetarian)
¼ cup parsley finely chopped
1 tbsp Lawry’s garlic salt
1 egg scrambled
Mozzarella cut into ½ inch cubes
3/4 cup breadcrumbs
½ cup grated parmesan cheese
1 cup flour
1 egg scrambled
Vegetable Oil for frying
Directions
Wash potato skins very well and dry them
With the skin on; prick each potato three times with a fork on two sides
Microwave potatoes on high for ten minutes. The skins will allow the potato to steam cook but having pricked them the potato with not explode. Making them this way the potato will not absorb any liquid such as when you boil them.
At ten minutes check if the potato is cooked by piercing it with a fork and looking for the fork to easily go through. Take out the potatoes that are cooked and if some potatoes are not done keep microwaving a minute at a time until all potatoes are cooked.
Cool down the potatoes
Skin the potatoes using a knife
Mash potatoes into a large bowl – I use a ricer which pushes the potato through
Make a whole in middle of the potatoes and add onions, ham, parsley, garlic salt and first scrambled egg
Mix everything together with your hands
With lightly floured hands, pick up tablespoon size of potato mixture and flatten into a small pancake
Place cube of mozzarella in the center and wrap potato mixture around the cheese
Do this until all the mixture has been used
In one bowl combine breadcrumbs and parmesan
Have a bowl for flour and a bowl with scrambled egg ready as well
Start with coating ball with flour, then dip in egg and lastly coat with breadcrumbs
Do this until all the balls are ready to fry
In a small skillet heat oil and fry potatoes in batches until browned on all sides
Transfer fried potato balls to paper towels to drain excess oil
To bake potatoes - preheat oven to 390˚F and bake until golden brown on all sides
Sprinkle with parmesan and serve with marinara sauce
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