Ingredients:

2 medium (around 14 oz potatoes)

2 tablespoons of fresh chopped parsley

4 oz of shredded mozzarella cheese

8 slices (8 oz) of ham

oil to fry

salt

1 egg (batter)

3/4 cup of all-purpose flour (batter)

1/2 teaspoon of salt (batter)

2 tablespoons of olive oil (batter)

4 fl oz of milk (batter)

Directions:

1. Peel and wash the potatoes. Cut them in half and place them in a pot covered with cold salted water. Bring to a boil, and simmer for about 20-25 minutes until fully cooked. Test with fork for readiness.

2. While the potatoes are cooking, prepare the batter: in a bowl add the egg, flour, salt, olive oil and half of the milk. Whisk well together so that there are no lumps. Add the rest of the milk a little bit at a time, until smooth.

3. Press the potatoes through a ricer when still hot into a large bowl. Add the cheese and the parsley. Mix quickly with a spoon just to combine the ingredients. Make sure to keep the mashed potatoes soft.

4. On each slice of ham, place about 2 tablespoons of the potato and cheese mixture. Roll the ham.

5. Heat the frying oil in a large skillet over medium-high flame. Carefully not to lose the filling, dip each roll in the batter, and place it right away in the pan. Fry all the rolls, turning them on each side. Remove most of the oil by placing the rolls on a plate lined with paper towel. Serve hot! If you prepare the rolls ahead of time, warm them up in the oven until hot! Enjoy.

Bon Appetit!