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@raiz.ofc: fontinnele e Marcos toma pela primeira vez cachaça de cobra #fontinnelerj #marcove #bdj #cachaca #CapCut

RAIZ
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Region: BR
Tuesday 26 August 2025 21:49:28 GMT
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🥔 Crispy Potato Balls Crispy on the outside, cheesy and soft on the inside 😮‍💨 For ALL of you asking — the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Such a good way to save and organize all your favorite recipes. 📝 Ingredients • 1 kg potatoes, peeled and cut into chunks • Pinch of salt • 3 tbsp parsley (fresh or dried) • 1 chicken cube, crushed • 1 tsp seasoning granules (I used Magic Sarap) • 1 tsp black pepper • 1 tsp paprika • 1 tsp cayenne pepper • 1 tbsp garlic powder • 3 tbsp cornstarch • 200 g mozzarella cheese, cut into small cubes • 2 eggs, beaten • 100 g breadcrumbs • Oil for frying 👩‍🍳 Instructions 1️⃣ Boil the Potatoes • Place potatoes in a pot and cover with water. • Add salt and boil until fork-tender (about 15–20 minutes). • Drain completely and let excess steam evaporate. 2️⃣ Mash & Season • Mash the potatoes until smooth (no lumps). • Add parsley, crushed chicken cube, seasoning granules, black pepper, paprika, cayenne, garlic powder, and cornstarch. • Mix until well combined. • Let the mixture cool slightly so it’s easier to handle. 3️⃣ Shape & Fill • Scoop about 2 tablespoons of potato mixture. • Flatten slightly, place a cube of mozzarella in the center. • Roll into a tight ball, sealing completely. • Repeat until all mixture is used. 4️⃣ Coat • Dip each ball into beaten eggs. • Roll in breadcrumbs until fully coated. • For extra crispiness, you can double coat (egg → breadcrumbs → egg → breadcrumbs). 5️⃣ Fry • Heat oil to 170–180°C. • Fry in batches for 3–4 minutes or until golden brown and crispy. • Drain on paper towels or a rack. ✨ Tips for Extra Crispiness • Chill shaped balls for 20–30 minutes before frying. • Make sure oil is hot enough so they don’t absorb excess oil. • Don’t overcrowd the pan.
🥔 Crispy Potato Balls Crispy on the outside, cheesy and soft on the inside 😮‍💨 For ALL of you asking — the app link for Osta is in my bio or you can search “Osta Recipes” on the App Store or Google Play store ‼️🫶 Such a good way to save and organize all your favorite recipes. 📝 Ingredients • 1 kg potatoes, peeled and cut into chunks • Pinch of salt • 3 tbsp parsley (fresh or dried) • 1 chicken cube, crushed • 1 tsp seasoning granules (I used Magic Sarap) • 1 tsp black pepper • 1 tsp paprika • 1 tsp cayenne pepper • 1 tbsp garlic powder • 3 tbsp cornstarch • 200 g mozzarella cheese, cut into small cubes • 2 eggs, beaten • 100 g breadcrumbs • Oil for frying 👩‍🍳 Instructions 1️⃣ Boil the Potatoes • Place potatoes in a pot and cover with water. • Add salt and boil until fork-tender (about 15–20 minutes). • Drain completely and let excess steam evaporate. 2️⃣ Mash & Season • Mash the potatoes until smooth (no lumps). • Add parsley, crushed chicken cube, seasoning granules, black pepper, paprika, cayenne, garlic powder, and cornstarch. • Mix until well combined. • Let the mixture cool slightly so it’s easier to handle. 3️⃣ Shape & Fill • Scoop about 2 tablespoons of potato mixture. • Flatten slightly, place a cube of mozzarella in the center. • Roll into a tight ball, sealing completely. • Repeat until all mixture is used. 4️⃣ Coat • Dip each ball into beaten eggs. • Roll in breadcrumbs until fully coated. • For extra crispiness, you can double coat (egg → breadcrumbs → egg → breadcrumbs). 5️⃣ Fry • Heat oil to 170–180°C. • Fry in batches for 3–4 minutes or until golden brown and crispy. • Drain on paper towels or a rack. ✨ Tips for Extra Crispiness • Chill shaped balls for 20–30 minutes before frying. • Make sure oil is hot enough so they don’t absorb excess oil. • Don’t overcrowd the pan.

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