Recipe: Perfect Italiano’s Deep Fried Potato with Mozzarella Cheese

My second favourite dish at Perfect Italiano’s Masterclass, conducted by Chef Lino Sauro of Gattopardo at Palate Sensationswas Deep Fried Potato stuffed with Mozzarella Cheese

It’s simple to execute and would be great for parties. Here’s the recipe so you can cook for your loved ones and good friends:

Deep fried potato with mozzarella cheese. #perfectitaliano Masterclass with Chef Lino Sauro.

Deep Fried Potato stuffed with Mozzarella Cheese
(recipe reproduced with permission from Perfect Italiano)
Serves: 4 
Preparation time: 20 mins
Cooking time: 10 mins
 
Ingredients:
200 g Perfect Italiano Mozzarella Grated Cheese
400 g potatoes
50 g corn starch
50 g onion (chopped)
5 g cinnamon powder
5 g ground black pepper
5 g curry powder
2 eggs
4 cloves of garlic
30 g lemongrass (minced finely, use only the bulbs)
20 g shallots (minced)
300 g Japanese breadcrumbs (Panko)
Lemon Zest
Oil for frying
 
Method:
1) Shred boiled potatoes in food processor and place in a strainer. Sprinkle with a pinch of salt & drain for 15 mins.
[SFF: the salt draws out the liquid making it easier to handle the potatoes]
2) Mix dry seasonings together.
3) Squeeze potato dry and place in a large mixing bowl.
4) Add cornstarch and mix thoroughly. Add all the remaining ingredients (except Panko and oil) and mix well.
[SFF: Try using 1 beaten egg first and add more if the mixture is too dry and crumbly. Save the 2nd egg to coat the potato cutlets with later.]
5) Add Perfect Italiano Mozzarella Grated Cheese. Drop a tablespoon mixture into the Panko crumbs and coat all the way around. 
[SFF: We didn't add the cheese directly into the mixture but rolled the mashed potatoes into balls, made a hole in the middle, stuffed some cheese and covered it up. We then rolled the patty lightly in 1 beaten egg & then coated it with Panko.
6) Heat oil in pan. Lower patties into oil and flatten patties with a spatula. Patties should be 2 inches across.
7) Fry till crisp and golden brown on the bottom. Turn the patties over to fry on the other side.
8) Remove from pan and drain excess oil away on kitchen towels before serving.
9) Serve with sweet & sour sauce. 
 
SFF’s Difficulty Rating: 2 out of 5 (don’t get lazy & make huge patties as they break easily when frying) 

@cooksnapeatlove frying the potato cutlets stuffed with Mozzarella cheese. #latergram

I hope you’ll try the recipe as it’s easy to replicate at home. If you’d like to find out more about Perfect Italiano’s range of products, visit www.perfectitaliano.com.sg.

See how much #perfectitaliano Mozzarella cheese is in each of our croquettes. #yum

Read on to find out how you can get a trial pack of Perfect Italiano Parmesan Grated Cheese to enjoy at home.

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Perfect Italiano Trial Pack Promotion (3 to 21 March 2013)

The first 25 readers of my blog to submit the following details will receive a packet of Perfect Italiano Parmesan Grated Cheese (100g) to try out at home, just the right amount for the Prawn Wanton Ravioli & Parmesan Fondue recipe.

Send the following information to “perfectitalianosg@gmail.com” for your chance to win a trial pack:

Name of blog that you heard about the promotion from: “Gastronomic Ruminations” / “superfinefeline”
Name:
NRIC No:
Email address:
Contact number:
 
Terms & Conditions
- Limited to the first 25 readers of my blog, Gastronomic Ruminations aka superfinefeline.com
- Successful winners will be notified by email.
- Winners will need to collect the trial pack (guess this means you should be a resident of Singapore).
- Redemption date and venue will be advised via email.
- Only one entry per participant.
- Management’s decision is final and no correspondences will be entertained.

Happy cooking! :)

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Thank you, Perfect Italiano and Tribal DDB Singapore, for hosting me at this cooking class. I had loads of fun cooking with fellow bloggers and learning from Chef Lino.

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