Ingredients
1/2 kg potatoes
1 cup grated potatoes
Filling:
1 cup labenah
1/2 cup grated mozzarella cheese
1/2 teaspoon dried thyme
Salt and pepper
1 cup grated potatoes
Filling:
1 cup labenah
1/2 cup grated mozzarella cheese
1/2 teaspoon dried thyme
Salt and pepper
Method
- Wash potatoes, place in a large pot cover with water, season with salt.
- Boil over medium heat until tender, about 25 minutes.
- Peel potatoes, place in a bowl and mash, add the grated potatoes, season and mix well.
- Combine both cheeses in a bowl, season with thyme, salt and pepper.
- Spread a spoonful of the potato mixture in the palm of your hand, shape as a ball.
- Make an indentation in the middle, and stuff it with the cheese mixture.
- Cover the filling with more potato dough. Shape into a ball.
- Dust the ball lightly with cornstarch.
- Repeat the same until mixture is used up.
- Heat oil in a frying pan over medium high heat.
- Deep fry the potato balls until golden brown, about 2 OR 3 minutes.
- Remove and drain on paper towels to absorb excess oil.
- Serve with green salad and your favorite dressing.
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