Potato Arancini

Serves: 4

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Directions

Place the potatoes in a medium size sauce pan and bring to the boil, cook until soft.
In a large bowl, mash the potatoes, together with 1 egg, salt, pepper, nutmeg and Pecorino cheese.
In a separate bowl, mix together the peas, crumbled Gorgonzola and chopped parsley.
To form the Arancini, dust hands with flour, take 60ml of the potato mixture and flatten it in the palm of your hand.
Spoon in 15ml of the cheese filling and fold the potato over the filling, completely enclosing it to prevent any from leaking out.
Roll the Arancini into ball shapes.
Beat the remaining eggs; place the beaten eggs, flour and breadcrumbs in separate bowls.
Dust the potato balls with flour, then dunk in the egg, shaking off any excess and lastly roll them in the breadcrumbs
Repeat process until the mixture is finished.
Cover and refrigerate for 30 minutes.
Using a wok or deep frying pan, heat 160ml of oil.
Lower each Arancini into the oil carefully with a spoon
Deep fry until they are golden brown.
Remove with a slotted spoon to drain off excess oil.