Quick Potato Bombs (Bombe di Patate Veloci)
A crispy and delightful appetizer, Quick Potato Bombs are the perfect combination of tender mashed potatoes, savory ham, and smoky cheese, all encased in a golden, crispy shell. This Italian-inspired dish, known as bombe di patate, is easy to make and perfect for sharing. Whether for a family dinner, a party, or as a snack, these little treats are bound to be a hit!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled) | 400g |
| All-purpose flour (00) | 200g |
| Instant yeast (for savory dishes) | 16g |
| Egg | 1 |
| Salt (for dough) | To taste |
| Cooked ham | 100g |
| Smoked scamorza cheese | 70g |
| Oregano | To taste |
| Sunflower seed oil (for frying) | 1 liter |
| Maldon sea salt (for finishing) | To taste |
Instructions
Step 1: Boil the Potatoes
To begin preparing your Quick Potato Bombs, first wash and peel the potatoes. Place them in a large pot, cover with cold water, and bring to a boil. Let them cook for 15-20 minutes or until fork-tender. Drain and set aside to cool slightly.
Step 2: Prepare the Dough
While the potatoes are cooking, sift the all-purpose flour into a large mixing bowl. Once the potatoes are slightly cool, mash them directly in the bowl with the flour, ensuring the mixture is smooth. Add the instant yeast and one egg to the mixture, then knead it with your hands until it forms a smooth dough. If needed, sprinkle with a little flour to prevent sticking.
Step 3: Rest the Dough
Cover the dough with plastic wrap or a clean kitchen towel and let it rest for about 10-15 minutes at room temperature. This allows the dough to set and become easier to handle.
Step 4: Prepare the Filling
While the dough is resting, take the smoked scamorza cheese and remove the rind. Cut it into small cubes, around 1 cm each. Next, slice the cooked ham into small strips or pieces.
Step 5: Shape the Bombs
Once the dough has rested, lightly flour a flat surface and roll it out with a rolling pin to about 0.5 cm thickness. Using an 8 cm round cutter (a glass or bowl works too), cut out circles of dough.
On half of the dough circles, place a small spoonful of cubed scamorza cheese and a slice of ham. Sprinkle with a touch of oregano for extra flavor. Take the remaining dough circles and place them over the filled ones to form a pocket. Press the edges tightly together using your fingers, sealing the filling inside to prevent it from leaking during frying.
Step 6: Fry the Potato Bombs
Heat the sunflower oil in a small deep pot or frying pan. The oil should reach a temperature of 160°C-170°C (use a kitchen thermometer if you have one). Once the oil is hot, carefully place the filled and sealed dough bombs into the hot oil, one at a time, to avoid overcrowding. Fry them until they are golden brown and crispy on both sides, about 3-4 minutes per side.
Step 7: Drain and Serve
Once the bombs are golden and crispy, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Sprinkle them immediately with Maldon sea salt for a final touch.
Step 8: Enjoy
Serve your Quick Potato Bombs hot, and watch them disappear in no time. They are perfect on their own or paired with a fresh dipping sauce of your choice.
These Quick Potato Bombs are a guaranteed crowd-pleaser with their crispy exterior, gooey cheese, and savory ham filling. The recipe is simple, yet packed with flavor, making it an excellent addition to your appetizer repertoire. Whether you’re hosting a casual gathering or simply indulging in a delicious snack, these little delights are sure to impress. Enjoy!
