Deep-Fried Cheesy Potatoes

0
Average: 0 (0 votes)
(0 votes)
Deep-Fried Cheesy Potatoes
share Share
print
bookmark_border Copy URL
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
475
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie475 kcal(23 %)
Protein20.75 g(21 %)
Fat19.1 g(16 %)
Carbohydrates58.89 g(39 %)
Sugar added0 g(0 %)
Roughage4.06 g(14 %)
Vitamin A219.83 mg(27,479 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.66 mg(22 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.34 mg(31 %)
Niacin5.32 mg(44 %)
Vitamin B₆0.34 mg(24 %)
Folate86.85 μg(29 %)
Pantothenic acid0.45 mg(8 %)
Biotin4.32 μg(10 %)
Vitamin B₁₂0.92 μg(31 %)
Vitamin C36.61 mg(39 %)
Potassium1,058.82 mg(26 %)
Calcium305.01 mg(31 %)
Magnesium46.45 mg(15 %)
Iron3.27 mg(22 %)
Iodine39.18 μg(20 %)
Zinc1.16 mg(15 %)
Saturated fatty acids10.13 g
Cholesterol223.03 mg

Ingredients

for
4
For the potatoes
800 grams
starchy Potatoes
2
2 tablespoons
freshly grated Parmesan
2 tablespoons
1 tablespoon
freshly grated Nutmeg
120 grams
1 tablespoon
freshly chopped Basil
For the breading
4 tablespoons
2
100 grams
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.