Bacon-Stuffed Cheese Balls

Peel and cut the six potatoes into smaller pieces and boil in water with one teaspoon of salt until very tender.

Mince the 200g of diced bacon in a mini manual food processor until very fine.

Fry the minced bacon in a skillet, using the rendered fat, until it is very crispy. Reserve the frying oil to use in the dough.

Mash the cooked potatoes while still hot, ensuring they are very smooth.

In the same pan where you fried the bacon, add the mashed potatoes, 250ml of milk, and 250ml of water. Season with a little black pepper and dried parsley and bring to a boil.

When the potato mixture starts to boil, gradually add the all-purpose flour (about one and a half cups total) over low heat, working the dough for about 5 minutes until the flour is cooked and the dough becomes light.

Transfer the cooked dough to a countertop, let it cool slightly, and knead lightly until smooth and easy to handle, without sticking to your hands.

Take portions of the dough, flatten them in the palm of your hand, fill with cubes of mozzarella cheese, and close, shaping them into balls, sealing the edges well.

Roll the filled balls first in the beaten egg and then in the breadcrumbs, ensuring they are well coated.

Heat the oil in a pan until it reaches the ideal temperature (test with a toothpick). Fry the balls in small batches, as this prevents the oil temperature from dropping, until they are golden brown.

Remove the fried balls using a slotted spoon and drain the excess oil before serving.