PANZEROTTI NAPOLETANI

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil your potatoes in some boiling water for 30 mins or until fork tender, then remove the skin, mash them with a potato ricer into a bowl and let them cool down.

Step 2

In the meantime separate egg yolks from whites and set aside.

Step 3

When your mashed potatoes are completely cold, add egg yolks, salt, pepper, salame (previously chopped) and grated cheese. Mix everything until smooth. If you feel like your dough is a bit wet, I suggest adding a couple of spoons of potato/ corn starch.

Step 4

Scoop out 2 tablespoons of your potato dough to form an oval shape, add some mozzarella in the middle and cover with the rest of your dough.

Step 5

Place your panzerotti napoletani on a tray and rest in the fridge for at least 2 hours, even better overnight if you have time.

Step 6

Coat with egg whites and breadcrumbs and fry in some hot sunflower oil for about 2/3 mins on each side.

Step 7

Serve your panzerotti napoletani with a cold glass of Birra Moretti and enjoy. Buon appetito!