Food and Travel Magazine | Panzarotti Napoletani

Name: Food and Travel Magazine | Panzarotti Napoletani
Ingredients: 500g potatoes suitable for mashing, unpeeled; 1tbsp finely chopped flat-leaf parsley, plus extra to garnish; 15g pecorino or other hard Italian cheese, grated; 2 eggs, seperated; 125g mozzarella ball, well drained, patted dry and sliced lengthways into 8 thin strips; plain flour, to dust; approx. 250g dried breadcrumbs, to coat; vegetable oil, to deep-fry

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Ingredients

500g potatoes suitable for mashing, unpeeled
1tbsp finely chopped flat-leaf parsley, plus extra to garnish
15g pecorino or other hard Italian cheese, grated
2 eggs, seperated
125g mozzarella ball, well drained, patted dry and sliced lengthways into 8 thin strips
plain flour, to dust
approx. 250g dried breadcrumbs, to coat
vegetable oil, to deep-fry