Crisp on the outside, pillowy within — golden potato rounds hiding a molten mozzarella core. Boiled potatoes are mashed with parmesan and olive oil into a soft dough, sandwiched around cheese, and pan-fried until deeply golden.
Instructions
- 1
Peel the potatoes and cut into even chunks so they cook at the same rate.
- 2
Bring a pot of water to a boil, add the potatoes, and cook until fork-tender, about 20 minutes.
20:00 - 3
Drain well, tip into a bowl, and mash to a smooth, lump-free purée. Let it cool slightly.
- 4
Add the corn starch, salt, and olive oil.
- 5
Grate the parmesan over the top and mix by hand into a soft, shapeable dough.
- 6
Cut the mozzarella into short batons. Shape the dough into small flat rounds.
- 7
Lay two mozzarella batons on a round, set a second round on top, and press the edges to seal into a stuffed patty.
- 8
Heat a thin layer of olive oil in a skillet over medium heat and add the patties.
- 9
Fry until deep golden and crisp, about 4–5 minutes per side, turning once.
05:00 - 10
Serve hot — the crust gives way to soft parmesan mash and a stretchy mozzarella center.
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Frequently Asked Questions
Why corn starch instead of flour?
Corn starch keeps the potato dough light and gives a crisper crust than wheat flour. Potato starch works the same way if that is what you have.
My dough is too sticky to shape — what went wrong?
Usually too much moisture in the potatoes. Drain them really well and let the purée steam-dry for a minute, then add a little extra corn starch until it holds.
Can I air-fry them instead of pan-frying?
Yes — brush with oil and air-fry at 200°C (400°F) for about 12–15 minutes, turning once, until golden. Pan-frying still gives the crispest crust.