Potato Ball Arancini
Votes: 5
Time: 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Arancini made from potato balls - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g (about 3 cups) frozen potato balls
- 1 large egg
- 0.5 cups flour
- 60 gr. mozzarella cheese, cut into 12 cubes
- 1/3 cup breadcrumbs
- Vegetable oil for deep-frying
- Warm marinara sauce for filing
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Cooking the dish according to the recipe:
- Place the potato balls in a large microwave-safe bowl and microwave until the potatoes are just melted, about 4 minutes.
Let cool, then lightly knead with your hands. Stir in the egg and flour. Using damp hands, form the mixture into 12 4-centimeter balls.
Make a well in the center of each ball and stuff it with a cube of mozzarella; re-form the balls around the cubes of cheese. - In a large saucepan, heat a 3-inch (7.5 cm) layer of vegetable oil over medium-high heat until a deep-fry thermometer reads 180°C (350°F).
In a bowl, mix the bread crumbs with 0.5 teaspoon of salt. Roll the balls in batches in the bread crumbs and fry until golden brown, about 8 minutes.
Using a slotted spoon, transfer the fried arancini balls to a plate lined with paper towels to drain excess oil; season with salt. Serve the arancini balls with marinara sauce.
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