Molten Mozzarella Potato Dippers
I loooove a mozzy dipper as much as the next gal but I wanted something bigger, something stodgier, something maybe carbier? So let me introduce you to my Molten Mozzarella POTATO Dippers. Yup, we added creamy mash to the mix. They don’t call me Carbie for nothing.
I also made these comically big. Not like your typical bitesize, dinky mozzarella dippers. These are what I refer to as ‘fun size’, my kinda fun size, which means HUGE.
When you first make these, I’m not gonna lie, the shapes you roll them into will look questionable. Just get through it as best you can as it will all be worth it when you witness that beautiful cheese pull at the end. Or maybe you could shape them into discs if you wanna mix it up a little? I dunno, you do you bab. As long as you pack em full of cheese, you’re good. I used mozzarella balls in this recipe but you could use another stringy, melty cheese if preferred.
For more odd shaped spuds, give my potato tornado a go. This one sounds a bit dodge, but it’s an actual masterpiece. A showstopper if you will.
Ingredients
- 1 baking potato, peeled and cut into 1cm thick rounds
- 1 tbsp butter
- 1-2 tbsp pesto
- 1 ball of mozzarella
- 2 tbsp flour
- 2 eggs, beaten
- 100-200g panko breadcrumbs
- Seasoning, salt and pepper
- 1 ltr vegetable oil
Method
- Boil the spuds in salted water until tender.
- Drain off and leave in the colander, cover with a tea towel and steam dry for 5 mins.
- Next, add butter and mash with a…masher. It doesn’t need to be smooth, some lumps are good for the recipe. Usually, I use a sieve to mash the potato, but this isn't necessary.
- Stir in the pesto and leave in the fridge to set, should take around 30 mins.
- Cut the mozzarella into 4 pieces.
- Take 1/4 of the mash and shape it into a flat round then add the mozzarella in the middle and start to wrap the mash around it until it’s completely covered. You don't want to see any cheese poking out.
- Roll each one in seasoned flour.
- Then dunk into the beaten egg.
- Then coat them in the panko breadcrumbs.
- Then back into the egg.
- Then back into the panko breadcrumbs. Let's get them well and truly coated!
- Once all done, In a deep saucepan, heat the oil.
- Deep fry the mash sausages until golden.
- Keep warm in the oven at 160°C if you need to.
- Sprinkle with salt and dig in! Just wait for that satisfying cheese pull.