Panzarotti

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These little pillows of fluffy potato are divine! Whenever we would go to my Nonna’s house for dinner, we could tell when we were getting out of the car when these were on the menu! the smell that they produce is warming, addictive and truly delicious!
I have added the addition of greens to this traditional dish.. really you could make them how you see fit! One tip here when it comes to frying: the longer a food takes to develop a crust or to develop its seal.. the more oil it is going to drink. You want the oil hot enough to quickly develop that crust in  a few seconds to prevent it from soaking up oil.. wether it is veggie patties, hamburgers.. no one enjoys greasy fried food. make sure you have a plate on hand with a paper towel to soak up residual oil.
One last point, instead of frying this can be pressed into a in an even layer and baked! It is equally as delicious!
In a bowl combine:
  • 3 cooled mash potato ( with a fork is fine)
  • 1 med zucchini grated
  • 1/3 cup finely chopped greens ( spinach or kale)
  • 1/4 cup grated hard cheese ( i used pecorino)
  • 1/2 breadcrumb of your choice ( i used sourdough)
  • Salt, Pepper and Garlic Powder to taste
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When you have done this, shape each into little long oval pillows, apron 1cm thick. Depending on the moisture content of the potato you may need to add extra breadcrumb.
As mentioned previously, ensure the oil is hot so the moment you add them they quickly seal up and get that crispy outer crunch!
Nothing left to say other then:
“Buon Appetito”

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