Potato panzerotti with mozzarella and ham

Name: Potato panzerotti with mozzarella and ham - Rodica K.
Ingredients: 500 g boiled potatoes; 1 egg; 80; 100 g flour (depending on potatoes); 10 g potato starch; 2 tablespoons olive oil; 50 g grated Parmesan; salt; pepper. FOR FILLING: 200 g finely chopped mozzarella; 100 g thinly sliced ham. FOR OUTSIDE: 2 eggs; breadcrumbs; oil for frying.

Appetizers - Potato panzerotti with mozzarella and ham by Rodica K. - Recipia

I often make potato panzerotti with mozzarella and ham when I need something hearty and don't want to spend hours in the kitchen. The potato dough works well if you use a floured surface and take your time filling everything at the start. The potatoes need to cool a bit; otherwise, the mixture becomes too soft. The mozzarella and ham filling is classic, and you can't really go wrong with it. Quick Info Total Time: about 1 hour Preparation Time: 35-40 minutes Cooking Time: 20 minutes (includes boiling the potatoes and frying) Servings: 8-10 pieces (depending on how big you make them) Difficulty: medium Recipe Type: hearty snack, casual main dish Ingredients For the dough: 500 g potatoes (weighed after boiling and peeling) 1 egg 2 tablespoons olive oil 80-100 g all-purpose flour (start with half, add more if needed) 10 g potato starch 50 g grated Parmesan cheese salt pepper For the filling: 200 g mozzarella (cut into small cubes) 100 g ham (thin strips or small cubes) For the coating: 2 eggs flour for dusting breadcrumbs oil for frying (enough to cover half the thickness of the panzerotti in the pan) Instructions 1. Boil the potatoes with their skins, then peel and mash them while they're still warm. Let the puree cool completely; otherwise, the dough will become too soft. 2. In a large bowl, beat the egg with the olive oil. Add the cooled potatoes to the egg and mix well. 3. Season with salt and pepper to taste. Add the grated Parmesan cheese, half of the flour (40-50 g), and the potato starch. Mix vigorously with a sturdy spoon or by hand until everything is combined. 4. Transfer the dough to a floured work surface. Start kneading. If it’s still sticky, gradually incorporate the remaining flour. The amount of flour needed depends on how wet the potatoes are. Stop when it no longer sticks to your hands and the surface, but don’t add too much flour to avoid making it tough. 5. Break the dough into small pieces, about the size of a ping-pong ball or larger, depending on how big you want the panzerotti. You can make them smaller if you prefer snacks. 6. Roll each piece into a ball, then flatten it into circles or squares, using your hands or a rolling pin, on a floured sheet of parchment paper. The dough is easy to work with if you don’t press too hard and sprinkle a little more flour as needed. 7. Place a few cubes of mozzarella and ham in the center. Don’t overfill, or they won’t close properly. 8. Fold each disc (or square) over and press the edges firmly to seal, so the filling doesn't leak out while frying. You can seal them with your fingers or a fork. Transfer them to a floured tray or plate to prevent sticking. 9. Beat the eggs in a bowl. Take each panzerotto, dip it first in flour, then in the egg, and finally in breadcrumbs. 10. Heat oil in a deeper pan over medium heat. Fry the panzerotti on both sides until golden and crispy. Drain on paper towels. 11. Serve warm while the mozzarella is still melted. Why I make this recipe often It's one of the simplest versions of panzerotti that you can quickly adapt if you have leftover boiled potatoes. It doesn't require hard-to-find ingredients. I love the texture of the potato dough, and the mozzarella and ham provide a hearty filling. They work well as a main dish or as a snack. Tips and Variations Tips The dough is easier to work with on floured parchment paper. If you have very watery potatoes, let them cool completely and add the flour gradually. The edges need to be sealed well; otherwise, they might open while frying. Breadcrumbs add a crust, but don’t use too much to avoid overpowering the flavor. Substitutions You can omit the Parmesan, but it enhances the flavor. Ham can be replaced with cooked chicken breast, salami, or even finely sautéed vegetables. Potato starch can be left out if you don’t have it, but the texture will be slightly softer. Variations You can change the type of cheese or combine several (mozzarella, cheddar, feta). You can add basil or parsley to the mixture for flavor. For a vegetarian version, use only cheese and finely chopped vegetables. Serving Ideas They are great as a warm snack for lunch or dinner. They can be packed and quickly reheated in the oven. They pair well with a simple salad or tomato sauce. Frequently Asked Questions 1. Can potato panzerotti be baked instead of fried? They can be baked at 200°C until golden, but they won’t be as crispy as fried ones. The texture will differ. 2. How much flour should I use? Is there a fixed amount? It depends a lot on how moist the boiled potatoes are. Start with 40-50 g, then gradually add more until the dough no longer sticks. 3. Can I use leftover potatoes from another meal? Yes, as long as they are simply boiled and don’t have any salt or unusual seasonings. Let them come to room temperature. 4. What kind of mozzarella works best? Pizza mozzarella or block mozzarella works best, not the very watery kind that comes in a bag or in brine, as it will make the inside soggy. 5. Can uncooked panzerotti be frozen? They can be frozen before frying, but they should first be coated in flour, egg, and breadcrumbs. Fry them directly from the freezer, being careful not to splatter the oil. Nutritional Values Estimate for one serving (one medium, fried panzerotto): Calories: ~160-200 kcal Protein: 7-9 g Fat: 7-9 g Carbohydrates: 19-23 g Values vary depending on how much flour and breadcrumbs you actually use, and the type of ham or cheese. Parmesan and mozzarella slightly increase the fat and protein content. Storage and Reheating They are best eaten fresh, but if leftovers remain, they can be stored in the refrigerator for a day or two. They reheat quickly in the oven or a pan, without additional oil, until warmed through. Frying them again is not recommended as they become greasy. The texture won’t be as crispy as at first, but the flavor remains good. Freezing after frying is not advisable, but they can be frozen before frying, as mentioned above.

Potato panzerotti with mozzarella and ham

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