Potato and Mozzarella Pillows

Name: Potato and Mozzarella Pillows - Caterina P.
Ingredients: 4 medium potatoes; 2 eggs; 150 g mozzarella; 50 g parmesan; 150 g tenderloin or kaiser; 1 small onion; a little parsley

Appetizers - Potato and Mozzarella Pillows by Caterina P. - Recipia

Potato and mozzarella pillows The potato pillows are served immediately after frying, when the crust is golden and crispy, and the cheese inside is still soft. The composition starts with boiled and mashed potatoes, to which mozzarella, parmesan, onion, herbs, and small pieces of ham or kaiser are added. The two egg yolks bind the mixture, while the egg whites are used separately for the flour and breadcrumb crust. It is important not to add whole eggs to the mixture, as it would become too liquid. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the potatoes are boiled beforehand, then the pillows are fried in a bath of oil Servings: not specified Difficulty: easy to medium Recipe type: potato and mozzarella fritters, suitable for serving hot Ingredients 4 medium potatoes 2 eggs, separated into yolks and whites 150 g mozzarella 50 g parmesan 150 g ham or kaiser 1 small onion A little parsley Salt, to taste Pepper, to taste Flour, for coating Breadcrumbs, for crust Oil, for frying in a bath of oil Mozzarella can be of any type, the important thing is that it has a texture that melts and becomes slightly sticky. Parmesan can be replaced with another type of cheese that melts well and quickly. Preparation method 1. Boil the potatoes with the skin on until they are soft enough to be mashed like a puree. After boiling, let them cool slightly, peel them, and mash them. 2. Chop the onion as finely as possible. The ham or kaiser is cut into small cubes, and the parsley is finely chopped. 3. Grate the parmesan. Cut the mozzarella into small pieces or chop it so that it distributes more easily in the potato mixture. 4. In a bowl, combine the mashed potatoes, onion, mozzarella, parmesan, ham or kaiser, and parsley. Season the mixture with salt and pepper. 5. Separate the eggs. Add only the two yolks to the bowl and mix until all the ingredients are well distributed and the composition binds together. 6. Do not add the whole eggs to the mixture. The egg whites should be kept separate for the frying stage. If added to the potato mixture, it will become too liquid and harder to shape. 7. Take portions of the mixture and form pillows. You can make them round or slightly flattened; the important thing is that they are compact enough to hold their shape while frying. 8. Coat each pillow in flour, then dip it in the remaining egg white, and finally in breadcrumbs. Make sure to cover all sides well so that the exterior forms an even crust. 9. Fry the pillows in a bath of oil until they are golden and crispy on the outside. After frying, serve them hot. Why I make the recipe often It is a practical recipe when I want to use boiled potatoes in a dish different from simple mashed potatoes. The ingredients mix in one bowl, and the mozzarella and parmesan give the composition flavor and a pleasant texture after frying. The ham or kaiser adds substance without needing a complicated mixture. I also like that the recipe allows for small substitutions. The type of cheese can be changed, while the potatoes remain the base that binds all the ingredients. However, the pillows are better served immediately while the crust is crispy. Tips The potatoes must be boiled well enough to be mashed like a puree. If they remain hard or with large chunks, the mixture will not be as uniform. Chop the onion, meat, and herbs as finely as possible. Large pieces can make the pillows harder to shape and can prevent the formation of compact pieces. The yolks are added to the mixture, while the whites are kept for coating. This separation is important for the consistency of the mixture. The pillows must be coated in all three layers: flour, egg white, and breadcrumbs. This way, the breadcrumbs adhere better, and the exterior browns during frying. Fry them in a bath of oil, not in a very small amount, so that the coating cooks evenly. Remove them when they are golden and serve them while still hot. Substitutions Mozzarella can be replaced with any type of cheese that melts and has a sticky texture. The result will depend on the type of cheese used, but it is important that it is suitable for melting. Instead of parmesan, you can use cheese or another type of hard cheese that melts well and quickly. Ham can be replaced with kaiser, just as indicated in the recipe. Choose one of the two options depending on what you have on hand. Variations The pillows can be formed in different sizes, but the same basic idea must be maintained: the potato mixture must remain sufficiently bound to be coated in flour, egg white, and breadcrumbs. For a composition with a more pronounced flavor, you can use a type of parmesan or cheese with a more intense flavor without changing the preparation method. The parsley can be chopped finer or coarser, depending on preference. It is added together with the other ingredients directly into the bowl. Serving ideas The potato and mozzarella pillows are served hot, immediately after frying when they are crispy on the outside. They can be placed on the table as an appetizer or as a simple potato-based dish. They are also suitable for a meal where you want to use leftover boiled potatoes. The important thing is not to serve them after the crust has softened, as the recipe is designed for consumption when the pillows are freshly fried. Frequently asked questions Can I use whole eggs in the mixture? No. Only the two yolks are added to the mixture. The whites are kept for frying after the pillows are coated in flour. Why does the mixture become too liquid if I add the whites? The whites thin the potato mixture, making it harder to bind and shape. For a composition that holds its shape, use only the yolks. What kind of mozzarella is suitable? Any type of mozzarella or another cheese with a sticky texture that melts can be used. It is best if the cheese is cut or crumbled before being added to the bowl. Can I replace the parmesan? Yes. Parmesan can be replaced with any type of cheese that melts well and quickly. When are the pillows best served? They are served immediately after frying while they are hot and crispy. As they sit, the crust will lose its firmness. Nutritional values The values below are estimates and refer to the entire amount of the dish, as the number of servings and the amount of flour, breadcrumbs, and oil absorbed during frying are not specified exactly. For the entire recipe, the estimate is about 1,900-2,400 kcal, depending on the type of mozzarella, the choice between ham and kaiser, and the amount of oil absorbed. Proteins: approximately 95-115 g Fats: approximately 105-145 g Carbohydrates: approximately 150-190 g These values include the main ingredients and an estimate for frying, but cannot be considered exact. For values per serving, the dish must be divided according to the number of pillows obtained. Storage and reheating The pillows are best consumed immediately after frying while they are crispy. The original recipe does not specify an exact storage time or reheating method. If left over, the texture of the crust will not be the same as when they are freshly fried.

Potato and Mozzarella Pillows

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