Rib Meat Fritters with Cheese

Dice the short ribs into small cubes to speed up cooking in the pressure cooker.

In a pressure cooker, heat a little olive oil and brown the diced onion.

Add the minced garlic and sauté quickly, as it burns easily.

Add the diced short ribs and let them sear slightly with the onion and garlic.

Season the meat with black pepper, salt (adjust to taste), and paprika. Mix well.

Add the large diced tomato and pour in 300 ml of water, just enough for the meat to cook, but without excessive liquid.

Close the pressure cooker and cook for approximately 20 minutes after it reaches full pressure, or until the ribs are very tender and falling apart.

In the same pot, add 500 ml of water and 50 ml of vegetable oil to prepare the fritter dough. Season with green herbs (parsley and chives) and adjust the salt, if necessary.

When the liquid boils, reduce the heat and gradually add 10 tablespoons of all-purpose flour, mixing vigorously.

Cook the dough in the pot for about 3 minutes, stirring continuously until the flour is fully cooked. Turn off the heat.

Transfer the dough to a clean counter and spread it out to cool quickly (about 5 minutes).

Work the dough with your hands, mixing thoroughly to completely shred the incorporated short ribs, until you have a smooth, uniform dough that doesn't stick.

Take portions of the dough, flatten them in your palm, place a cube of mozzarella in the center, and seal well to form the stuffed fritters.

Dredge the fritters first by briefly dipping them in water and then coating them in breadcrumbs, lightly shaping them after the breading.

Heat enough oil for deep frying and test the temperature by inserting a wooden skewer (it should bubble around it). Fry the fritters in small batches so as not to cool down the oil.

Remove the fried fritters when they are nicely golden brown and dry, and drain the excess oil.