Potato Ball Arancini

Ingredients:

• 450 g (about 3 cups) frozen potato balls
• 1 large egg
• 0.5 cups flour
• 60 gr. mozzarella cheese, cut into 12 cubes
• 1/3 cup breadcrumbs
• Vegetable oil for deep-frying
• Warm marinara sauce for filing

Preparation:

1. Place the potato balls in a large microwave-safe bowl and microwave until the potatoes are just melted, about 4 minutes.
   
   Let cool, then lightly knead with your hands. Stir in the egg and flour. Using damp hands, form the mixture into 12 4-centimeter balls.
   
   Make a well in the center of each ball and stuff it with a cube of mozzarella; re-form the balls around the cubes of cheese.
2. In a large saucepan, heat a 3-inch (7.5 cm) layer of vegetable oil over medium-high heat until a deep-fry thermometer reads 180°C (350°F).
   
   In a bowl, mix the bread crumbs with 0.5 teaspoon of salt. Roll the balls in batches in the bread crumbs and fry until golden brown, about 8 minutes.
   
   Using a slotted spoon, transfer the fried arancini balls to a plate lined with paper towels to drain excess oil; season with salt. Serve the arancini balls with marinara sauce.