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Panzarotti Napoletani
Makes 8 Starters and mains
Ingredients
- 500g potatoes suitable for mashing, unpeeled
- 1tbsp finely chopped flat-leaf parsley, plus extra to garnish
- 15g pecorino or other hard Italian cheese, grated
- 2 eggs, seperated
- 125g mozzarella ball, well drained, patted dry and sliced lengthways into 8 thin strips
- plain flour, to dust
- approx. 250g dried breadcrumbs, to coat
- vegetable oil, to deep-fry
Method
Bring a large pan of salted water to the boil and cook the potatoes in their skins until tender. Drain well, cool slightly and remove the skins, then return to the pan, season with salt and pepper, and mash. Add the parsley, hard cheese and 1 egg yolk and, with your hands, knead well as you would a dough.
Take a piece of the potato dough, approx. 55g in weight, and shape into a fat sausage. With the help of your index or middle finger, make an indent lengthways down into the middle and insert a strip of mozzarella, then roll with your hands to cover the mozzarella with the potato dough. Repeat this process until you have used up all the mixture (you may not need all the mozzarella).
Lightly beat the 2 egg whites in a bowl. Dust each croquette first in flour, then dip into the beaten egg and finally roll in breadcrumbs to coat. Transfer to the fridge for at least 10 minutes to harden slightly.
Heat plenty of vegetable oil in a deep, heavy-based pan until hot, then deep-fry the croquettes for about 3-4 minutes until golden all over. Drain well on kitchen paper to soak up the excess oil, then serve immediately.
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