La Mozzarella In Carrozza

This loaf is simply irresistible! You can serve it as an appetizer or during the happy hour. I’ve used the braid flour of @lefarinemagiche which has given an excellent result. It is a stone-ground Italian flour, which makes the dough fragrant and simply good.

Yields: 28   Prep: 10Min ~ Cooking Time: 1Min   Diff: Easy
- 110g Potatoes flakes for instant purée
- 300ml Milk
- 170ml Water
- Salt to taste
- 40g Corn starch
- 50g Grated cheese
- Breadcrumbs


- In a large sauce pane combine the potatoes flakes with the milk. Bring the water to a boil and pour in the mixture of milk and potatoes flakes. Season with a pinch of salt, add the corn starch and the grated cheese. Whisk vigorously.

- Let the mixture chill than add the breadcrumbs until you can handle it. 

- Shape into small balls and deep fry until golden brown. Drain on kitchen paper and serve immediately.