Potato Ball Arancini – A Detailed recipe cooking. 
Photo of the dish: МаркWeinberg Time: 30 min. Difficulty: easy Servings: 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr (about 3 tbsp.) frozen potato balls
- 1 large egg
- 0.5 tbsp. flour
- 60 gr sliced 12 mozzarella cheese
- 1/3 Art. breadcrumbs
- Deep-frying vegetable oil
- Warm marinara sauce for serving
Recipes with similar ingredients: potatoes, mozzarella, eggs, flour, breadcrumbs, marinara sauce
Recipe preparation:
- In a large bowl, suitable for working with a microwave, place the potato balls and microwave until potatoes do not thaw, about 4 minutes Let cool then lightly. remember with your hands. Stir in the egg and flour. Wet hands form from a mixture of 12 4-cm balls. In the middle of each, make deepen and fill the ball with a mozzarella cube; form balls re-around the cheese cubes.
- In a large saucepan, heat a layer of vegetable oil at 7.5 cm over moderate heat until the deep fat thermometer shows 180 ° C. In a bowl, mix bread crumbs with 0.5 tsp. salt. In portions roll the balls in bread crumbs and fry until golden crust for about 8 minutes. Move with a slotted spoon fried balls on a plate covered with paper towels to get rid of excess oil; season with salt. Serve Italian arancini balls with marinara sauce.
