Deep-Fried Cheesy Potatoes
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
576
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potatoes
- 800 grams starchy potatoes
- salt
- 2 egg yolks
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- peppers
- freshly grated Nutmeg
- 120 grams Mozzarella
- 1 Tbsp freshly chopped Basil
- For the breading
- 4 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- vegetable oil (for cooking)
Preparation steps
1.
Peel the potatoes and boil in salt water for about 30 minutes. Drain, press through a ricer and let cool. Mix the potatoes with the egg yolks, parmesan and butter. If necessary, add a little flour. Season with salt, pepper and nutmeg.
Drain and cube the mozzarella. Mix the mozzarella and basil. Form the potato mixture into about 20 balls. Flatten the potato balls, fill with the basil and mozzarella and shape back into a ball so that the mozzarella mixture is completely covered. Roll in flour, dip in the beaten eggs and roll in the breadcrumbs.
2.
Cook in hot oil for 4-5 minutes, until golden brown.
3.
Drain on paper towel. Serve with tomato salsa, if desired.
