Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 500g |
| Zucchini | 200g |
| Smoked Provola Cheese | 50g |
| All-Purpose Flour | 70g |
| Grated Parmigiano Reggiano DOP | 40g |
| Breadcrumbs | 30g |
| Egg | 1 |
| Salt | To taste |
| Extra Breadcrumbs for coating | As needed |
| Peanut Oil | For frying |
Instructions
To make these crispy, cheesy potato and zucchini bombs, start by boiling the potatoes with their skins on. Cook them for about 30 to 40 minutes, depending on their size, until soft enough to be pierced easily with a fork. Once cooked, drain the potatoes and mash them using a potato masher or a food mill, leaving the skin behind. The resulting mashed potatoes should be smooth and lump-free.
Next, wash and dry the zucchini, then trim off the ends and grate them using a fine grater. Once grated, squeeze out any excess moisture from the zucchini using your hands, as this will prevent the mixture from becoming too watery. Combine the mashed potatoes and grated zucchini in a large bowl.
Add the grated Parmigiano Reggiano DOP and all-purpose flour to the mixture, stirring everything together. Then, crack in the egg and season with a pinch of salt. Mix until the ingredients are well incorporated, resulting in a firm but smooth dough-like consistency.
Now, take the smoked provola cheese and cut it into small cubes. Take a portion of the potato and zucchini mixture, flatten it slightly in your palm, and place a cube of cheese in the center. Gently fold the mixture over the cheese and roll it into a ball, sealing the edges as you go. Press lightly with your fingers to form a neat ball shape. Repeat with the remaining mixture and cheese cubes, and arrange the balls in a baking dish as you go.
Once all the bombs are shaped, roll each one in breadcrumbs until fully coated.
For frying, heat peanut oil in a frying pan. Use a thermometer to measure the temperature of the oil, aiming for 140°C (285°F). Carefully lower a few of the bombs into the hot oil at a time. Be sure not to overcrowd the pan, as this will lower the oil’s temperature and make the bombs less crispy. Fry for about 3 minutes or until golden brown and crispy on all sides.
Once cooked, remove the potato and zucchini bombs from the oil using a slotted spoon, allowing any excess oil to drain off. Serve hot and enjoy these delightful cheesy bites!
Tips
- You can substitute provola cheese with mozzarella for a milder flavor.
- For a crispier exterior, double coat the bombs in breadcrumbs and fry them for an extra minute.
- These cheesy bites make a great appetizer for parties or family gatherings!
