Alessandro Sorrentino, Napoli
This is a version of the standard panzarotti but is a ball shape versus a half moon. Instead of using dough for the outside, a potato mixture has taken its place.
(Yield: 8 medium-sized balls)
4 potatoes (peeled and quartered)
¼ cup grated Parmesan cheese
1 egg (yolk and white separated)
1 teaspoon salt
4 ounces Mozzarella
½ cup breadcrumbs
canola oil
1. Bring saucepan of salted water with potatoes to boil and cook until fork-tender.
2.Drain and mash potatoes. Once cooled, add Parmesan, egg yolk and salt. Mix well.
3.Take a small amount of mixture and flatten to 3- to 4-inch square and place a piece of Mozzarella cheese in centre.
4.Gently fold the sides to make a ball shape, pressing lightly to hold together. Continue until all mixture has been used.
5.Prepare 2 bowls, one with beaten egg whites, and one with breadcrumbs.
6.Warm saucepan with 2 inches of canola oil over medium heat.
7.Roll a cheese ball in egg white, and then in breadcrumbs. Using spider insert balls in hot canola oil, frying until golden.
8.Remove with spider onto paper-lined bowl.
Serve warm with a sprinkle of salt.
The flat version can be made like a standard panzarotti in a half moon shape and pan fried instead.