Mozzarella Fritters

Name: Mozzarella Fritters
Yield: 30
Ingredients: '1 kg of wheat flour'; '3 medium-sized cooked potatoes'; '50 g of biological yeast'; '1 tablespoon of sugar'; '1 teaspoon of salt'; '2 cups (240 ml) of cold water'; Filling; '600 g of mozzarella cheese, cut into cubes'; '4 tomato seeds and diced'; Oregano, salt, and olive oil to taste

1
'1 kg of wheat flour'
2
'3 medium-sized cooked potatoes'
3
'50 g of biological yeast'
4
'1 tablespoon of sugar'
5
'1 teaspoon of salt'
6
'2 cups (240 ml) of cold water'
7
Filling
8
'600 g of mozzarella cheese, cut into cubes'
9
'4 tomato seeds and diced'
10
Oregano, salt, and olive oil to taste

Ingredients

1
'1 kg of wheat flour'
2
'3 medium-sized cooked potatoes'
3
'50 g of biological yeast'
4
'1 tablespoon of sugar'
5
'1 teaspoon of salt'
6
'2 cups (240 ml) of cold water'
7
Filling
8
'600 g of mozzarella cheese, cut into cubes'
9
'4 tomato seeds and diced'
10
Oregano, salt, and olive oil to taste

Directions

1
'In a bowl, combine wheat flour, potatoes, yeast, sugar, and salt
2
Mix with hands.'
3
'Gradually add water, until the dough becomes homogeneous and easy to shape
4
If necessary, add more water.'
5
'Shape the dough into rolls, cut them into medium-sized pieces, and form balls with your hands.'
6
'Let it rest for 1 hour.'
7
'Open the dough with a rolling pin and place the mozzarella filling, seasoned with oregano, salt, and olive oil.'
8
'Close the dough by pinching the edges together like a pastry.'
9
'Fry the mozzarella fritters in hot oil.'