The potato balls with scamorza core are cheese-filled balls, ideal to serve as a main dish or appetizer. These balls are made with a delicious mixture of boiled potatoes, crispy speck, cheese, and oregano; with a small piece of scamorza cheese at the center, then breaded and fried. Crispy on the outside and soft on the inside, these potato balls will be loved by everyone, young and old!
For more recipes check out the collection Recipes with potatoes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 5 Pieces
- Cooking methods: Stove
Ingredients
- 10.5 oz Potatoes
- 1.75 oz Speck sticks
- 3 tablespoons Grated Emmentaler
- 5 Small Scamorzas
- to taste Oregano
- to taste Salt
- 2 Eggs
- as needed Flour
- as needed Breadcrumbs
Preparation
To make the Potato Balls with Scamorza Core, peel the potatoes and boil them in a pot with plenty of water. Once cooked, mash them with a fork or a potato masher.
In a small pan, roast the speck cut into strips, without olive oil, until it becomes crispy.
In a large bowl, pour the potatoes, speck, grated cheese, and a sprinkle of oregano. Start mixing, adjust the salt, and stir until a homogeneous mixture is obtained.
With your hands, take a bit of the mixture and place a small piece of scamorza cheese at the center. Close each ball with your hands, forming a ball and compacting the edges, ensuring that the scamorza remains inside.
In a bowl, beat the eggs with a fork and prepare two plates: in one put flour and in the other breadcrumbs. Roll the balls in flour, then in the beaten eggs, and finally in breadcrumbs. Repeat the operation twice to obtain a thicker breading that will prevent the mixture from leaking out during cooking.
Fry the balls in plenty of hot oil until they are well golden. Drain them and place them on absorbent paper. Or bake in the oven preheated to 392°F for 15 minutes, until golden. Serve and enjoy!
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