Potato and Mozzarella Fried Fingers
Crispy and creamy bites made with mashed potatoes and gooey mozzarella, perfect for appetizers or snacks.
Ingredients
Filling
- 3 pieces potatoes (mashed)
- 1 piece egg yolk
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (to taste)
- 130 grams cooked ham, diced
- 200 grams mozzarella, cut into sticks
Coating
- 1 cup flour
- 2 pieces eggs beaten
- 1 cup breadcrumbs
For Dipping
- Cream cheese dip with scallions
Instructions
Preparation
- In a mixing bowl, combine the mashed potatoes, egg yolk, parsley, diced ham, salt, and pepper. Mix thoroughly.
- Take a handful of the mixture and flatten it into a circle in your palm.
- Place a stick of mozzarella in the center and carefully mold the potato mixture around it to create a finger shape.
Breading and Frying
- Set up a breading station with bowls of flour, beaten eggs, and breadcrumbs. Roll each finger first in flour, then dip it in the egg, and finally coat it with breadcrumbs.
- Heat a generous amount of oil in a frying pan over medium-high heat. Fry the potato fingers until golden brown on all sides.
- Remove from the oil and drain on paper towels. Serve hot with a creamy cheese dip.
Notes
Consider using sweet potatoes for a unique flavor or swapping out the ham for cooked chicken for a different twist. Leftover fried fingers can be stored in an airtight container in the refrigerator for up to three days. Reheat in an oven at 350°F (175°C) for about 10 minutes.