Ingredients
- 2.2 lbs. (1 kg) russet potato, peeled and quartered
- 3 (3 g) cloves garlic, minced
- 2 tablespoons (7 g) fresh basil, finely chopped
- 1/4 cup (1 oz or 30 g) grated parmesan cheese
- 4 (2 oz or 60 g) beaten whole eggs, divided
- salt and freshly ground black pepper, to taste
- 12 (1 oz or 30 g) sticks mozzarella cheese, halved crosswise
- 1 cup (4 oz or 125 g) all-purpose flour
- 1 cup (3.5 oz or 100 g) plain breadcrumbs
- olive oil spray
Directions
- 1Combine the mashed potatoes, garlic, basil, parmesan cheese and 1 beaten egg. Season with salt and pepper. Mix well.
- 2Take about 1 1/2 tablespoons of potatoes and form into a flat patty.
- 3Place one mozzarella stick in the middle and wrap the potato around the cheese until it is evenly covered.
- 4Arrange on a parchment-lined baking sheet and freeze for at least 30 minutes.
- 5Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the bombs in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
- 6Preheat your Air Fryer to 400 F (200 C).
- 7Place the prepared bombs in the cooking basket. Spray with oil. Do not overcrowd to have an equal distribution of heat while it cooks. Cook in batches if needed.
- 8Cook in the Air Fryer for about 15-20 minutes, or until golden brown.
- 9Transfer into a serving dish.
- 10 Serve with your choice of dipping sauce.
